You are here

Calf 's Ears With Peas

Meat.World's picture
Ingredients
  Calf ears 4 , cleaned and parboiled
  White court bouillon 2 Cup (32 tbs)
  Butter 2 Tablespoon
  Peas 2 Pound, shelled
  Salt To Taste
  Bouquet garni 1 (Including 2 Whole Cloves And 1 Sprig Savory)
  Flour 1 Tablespoon
  Meat stock/Water 1 1⁄2 Cup (24 tbs)
Directions

Simmer the ears in the white court bouillon for at least three hours, or until they are tender.
In a separate pan, melt the butter and add the peas, a pinch of salt and the bouquet garni.
Stirring occasionally, cook over low heat for about five minutes.
Sprinkle the peas with flour, add the stock or water and increase the heat to medium.
When the peas are tender and the liquid slightly reduced in about 10 minutes add the cooked ears and heat them through before serving.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Servings: 
4

Rate It

Your rating: None
4.159375
Average: 4.2 (16 votes)