CALVES' EARS BRAISED À LA MIREPOIX
Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (1988)
Clean the insides of 4 calves' ears thoroughly and blanch them for 8 minutes; refresh them, then drain, scrape, and dry them.
Put into a casserole and cover with 2 dl (7 fl oz, 3/4 cup) vegetable mirepoix; add a bouquet garni, salt and pepper, and 1 dl (6 tablespoons, scant 1/2 cup) white wine.
Reduce the liquid completely on top of the stove, then pour in 3 dl (1/2 pint, 1 1/4 cups) brown veal stock, cover the dish, and cook in the oven for 1 1/2 hours.
Drain the ears. Remove the skin which covers the inside and the outside of the thin part of the ears; pull this part down and trim it.
Arrange the ears in a round serving dish, possibly on a bed of slices of bread fried in butter. Skim the fat from the braising liquid and sprinkle over the ears.
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