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Calf's Head Soup Recipe

Created by cooking,
Friday, 08 February 2008

Calf's Head Soup Ingredients

Methods/steps

Have the butcher remove the eyes, jawbone and teeth from the calf's head and
crush the bones. Cover with water, in which place an onion stuck with six
cloves, and add a few (3) allspice berries and the tongue. Boil until the
meat drops from the bones. Blanch the brains and parboil in the stock. Cut
the tongue and brains into small dice. Mash the yolks of two hard-boiled
eggs smooth with two tablespoons of flour and one tablespoon of butter; cut
the whites of the two eggs into small dice. Boil down the stock to one-half
the original quantity. Just before serving, add the meat, tongue, brains,
whites of eggs and yolks thickening; season highly, and add a wineglass of
sherry