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Stockbroker'S Calf'S Head

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Ingredients
  Calf's head 1⁄2
  Butter 4 Tablespoon
  Diced ham 2 1⁄2 Ounce
  Flour 3 Tablespoon
  Stock 2 Cup (32 tbs)
  Mushrooms puree 2 Tablespoon, chanterelles or cultivated mushrooms
  Mixed herbs 1 Bunch (100 gm)
Directions

Have the butcher clean and bone the half a calf's head.
Soak for 2 hours the boned half a calf's head in water to which vinegar has been added.
Transfer it to a pan containing 2 tablespoonfuls of flour mixed with a little water to a thin paste.
Fill up with cold water, bring to the boil, and boil for 2 1/2 hours.
Fry the diced ham; after 5 minutes, sift in a tablespoonful of flour, and moisten with stock; add the mushroom purge, and cook for 20 minutes.
Serve this sauce with the calf's head.
You could if you liked add the diced globe artichoke bottom to the sauce.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
4

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