231. Calves' Ears

Scald the hair from the ears, and clean them thoroughly; boil them until they are tender in veal gravy, and then blanch them in cold spring water. Serve them in chervil sauce, or in the gravy thickened and seasoned in which they were cooked. A sauce may be made of melted butter, with chervil mashed and put in, strained with the butter through a sieve, and white sauce added. White sauce is sometimes sent up alone with the ears; in that case it should be flavoured with mushroom powder.

332. Calves' Ears - Stuffed

Prepare as above, and make a stuffing of calves' liver, ham grated, fat bacon, bread steeped in cream, sweet herbs, a little mace, a little salt, and bind it with an egg unbeaten. Stuff the ears with it. The ears should be cut very close to the head, and the gristly part sufficiently smooth to enable the ears to stand upright when served. Rub the ears over with egg, and fry them a delicate brown. Serve with brown gravy.

233. Calves' Ears - Stuffed. - Another Way

Blanch for an hour three ears; take them up, and cut the ears round at the top, fill them with some prepared farce; slit the ears in three or four places so that they may curl down; put them to stew in some good second stock, put a truffle or plover's egg on each top of the farce; glaze them well several times; put mushroom sauce or puree of tomata or truffles, or a piquant sauce, either a white sauce or brown, whichever suits your other dishes.

234. Calves' Feet Or Ears

Can be dressed the same way, or fried in butter a la friture with sauce or fried parsley.