Calf's Ears Boiled, Sauce Villeroi

The ears cut off close to the head before the head is split for boiling, thoroughly washed, and boiled in white stock with vegetables and spices, taken up; served with Villeroi sauce poured over.

Calf's Ears Fried, Tomato Sauce

The ears boiled as above, then breaded and fried, retaining their shape as much as possible; served with tomato sauce poured around and garnished with slices of broiled tomatoes that have been sprinkled with cheese while broiling.

Calf's Ears Stuffed, Sauce Borde-Laise

The ears boiled not quite done, taken up, stuffed with a veal stuffing, smoothing the face from the opening to the tip, arranged in a sautoir, moistened with consommee and simmered till done; served with Bordelaise sauce poured over and around.

Ragout Of Calf's Ears In Croustades

Calf's ears boiled till tender, cut in small squares, sauteed in butter with mushrooms, stoned olives, pieces of brains and tongue, but the ears predominating; when colored, surplus butter drained off, moistened with madeira sauce, filled into paste croustades and served.

Turtle Style Calf's Ears

The ears bolied and left whole, then made hot with whole-stoned olives, button mushrooms, small forcemeat balls of the brains, and hard-boiled yolks of eggs in equal parts of tomato and madeira sauces; served, the yolk of egg in the opening of the ear, and surrounded with the garnish.

Calf's Ears With Truffles, Sauce Trianon

The ears boiled and left whole, the part just below the tip studded with pieces of diamond-shaped truffle and the opening of the ear with a whole glazed truffle; arranged in a sautoir with a very little consomme, the ears brushed over with glaze, made hot, and served with a Trianon sauce poured around.

Calf's Brains

For the several receipes of which see heading of "brains."