Calf 's Ears with Peas
|Calf ears||4 , cleaned and parboiled|
|White court bouillon||2 Cup (32 tbs)|
|Peas||2 Pound, shelled|
|Bouquet garni||1 (Including 2 Whole Cloves And 1 Sprig Savory)|
|Meat stock/Water||1 1⁄2 Cup (24 tbs)|
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.