No. 890 — Boiled Calf's Head with White Sauce in a Vol-au-Vent
English historical translation of Molokhovets recipe No. 890 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and boil the calf's head as in No. 889 and in the note on aspic. When done, take it from the broth, plunge into cold water and wash.
Remove the meat from the bones, cut into portions and place under a press.
Lightly fry one spoonful of butter with ½ glass of flour and dilute with three or four glasses of the broth in which the head was boiled. Boil thoroughly, add two or three pieces of sugar and lemon juice, bring to the boil and strain.
If desired, add about two spoonfuls of capers or ½ glass of scalded raisins. Put in the sliced meat, stir in sour cream or cream and bring to the boil twice.
Transfer to a dish or to a vol-au-vent, a puff-pastry case, and serve.
Continue boiling the leftover bones in the remaining broth, clarify with egg whites or a meat clarification mixture and use for aspic or a mayonnaise-style dish.
To provide
1 large calf's head 5–10 allspice berries 1–2 bay leaves and 1 carrot ½ parsley root, ½ celery root and ½ leek 1 onion and 1 spoonful of butter | ½ glass of flour ½–1 glass of sour cream or cream 2–3 pieces of sugar and ½ lemon — 2 spoonfuls of capers or ½ glass of raisins For puff pastry, see No. 303 |