Comprising Calf's Ear, a' la Tortue.

fried, with Italian sauce.

Calf's Liver, braized, with Vegetables.

Calf's Liver, fried, with Fine-herbs Sauce. Calf's Brains, with Matelotte Sauce.

with Nutbrown Butter.

fried, d la Provencale.

Scolloped.

915. Calf's Ears, A La Tortue

Procure four white calf's ears (cut with a broad base), scald them in boiling water for five minutes, after which plunge them in cold water and let them be wiped dry; then hold them on the point of a skewer over the flame of a charcoal fire to singe off any remaining hairs ; wipe them clean, rub them over with lemon-juice, and braize them in some blanc (No. 235) for about an hour and a half or two hours. When the ears are done, drain them on a wet napkin, and with the back of the blade of a small knife scrape off all the soft skin; trim them neatly, and with the point of a knife cut the white gristle of each into slits - taking particular care not to draw the knife through - so that when the thin part of the ears is turned down, the stripes may form themselves into loops or curls. When the ears are ready to dish up, fill each with a decorated quenelle or a round truffle, garnish with a ragout a la Tortue (No. 189), and serve.

916. Calf's Ears Fried In Batter, With Tomata Sauce

Prepare the ears as directed in the foregoing, and when done let them be trimmed; scrape off the soft skin from the upper part, and cut each ear into four pieces lengthwise; put them to steep in a basin with two spoonsful of salad oil, one of vinegar, two sliced shalots, parsley, bay-leaf, and thyme, and a little mignionette-pepper and salt. About twenty minutes before dinner time, drain the pieces of ears on a cloth, dip them in some light batter, and fry them in plenty of hog's-lard, heated to the proper degree for the purpose. When fried, dish them up in a pyramidal form, pour some Tomata sauce (No. 22) under them and serve.

Note. - Calf's ears prepared in this manner may also be served with any of the following sauces : Piquante, Poivrade, Italian, Gherkin, Poor-man's, Provencale, or Richelieu. If, however, this kind of fritter is not eaten as soon as served, it would be better to send the sauce separately.

917. Calf's Feet, A La Pascaline

Separate each foot into halves by splitting the hoof with a knife, take the bone out, and scald these in boiling water for five minutes; the feet must then be braized in blanc (No. 235), and when done, drained upon a cloth, cut into pieces about two inches square, and put into a stewpan containing some button-mushrooms and Pascaline sauce (No. 15); toss them in this over the stove-fire until sufficiently hot, and serve with a border of fleurons or potato croquettes round the entree.

918. Calf's Feet Fried In Batter, With Italian Sauce

These are prepared in all respects the same as calf's ears fried, but substituting Italian sauce (No. 12) for Tomata sauce.