Oreilles a la Rouennaise
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one-third oz. of salt per quart
- one-quarter pint of half-glaze
- one and one-half lbs. of sausage meat
- a pinch of chopped parsley
Method
- After having singed and well cleaned the inside of the pig’s ears, cook them in water, salted to the extent of one-third oz.
- of salt per quart, together with a garnish of vegetables as for pot-au-feu.
- This done, cut them across in suchwise as to have the end where the flesh is thickest on one side, and the thinnest end on the other side of the strips.
- Chop up the thick portion;
- cut the other into collops, and put the whole into a saucepan with one-quarter pint of half-glaze with Madeira.
- Cook gently for thirty minutes.
- This done, add to the minced ears, one and one-half lbs.
- of sausage meat and a pinch of chopped parsley.
- Divide up the whole into portions, weighing three oz;
- wrap each portion in a piece of pig’s caul, insert a collop of ear into the wrapping, and give the latter the shape of ordinary crépinettes.
- Grill gently, until the cooking is three-parts done;
- sprinkle with butter and raspings, and complete the cooking of the crépinettes, colouring them in so doing.
- Dish in a circle, and serve a Madeira sauce at the same time.