Stuffed Calf 's Ears
|Calf ears||6 , cleaned and parboiled|
|Dry white wine||3 Cup (48 tbs)|
|Meat stock||3 Cup (48 tbs)|
|Carrot||1 , cut into 3 pieces|
|Egg whites||5 , beaten to soft peaks|
|Fine dry bread crumbs||2 Cup (32 tbs), sieved|
|Clarified butter||1 Cup (16 tbs)|
|Bearnaise Sauce/Mayonnaise||1 1⁄2 Cup (24 tbs)|
|For sweetbread and chicken stuffing|
|Veal sweetbreads||1 Pound, soaked, parboiled membrane removed, pressed under weights, diced|
|Roasted chicken breast||1 , skinned, boned and diced|
|Truffles||3 , diced|
|Egg yolk||1 , beaten with 1 tablespoon / 15 milliliter heavy cream|
|Heavy cream||15 Milliliter (1 Tablespoon)|
Rub the parboiled ears with the cut side of the lemon.
Wrap each ear tightly in muslin or cheesecloth and sew up the cloth in such a way as to hold each ear in a little bag.
Put the ears into a casserole, pour in equal quantities of wine and stock to cover them and add the onion, carrot and bouquet garni.
Season with salt and pepper.
Bring the liquid to a boil, cover the casserole and simmer the ears for about three hours, adding wine and stock if necessary to keep them covered with liquid.
When the ears are cooked, let them cool in the liquid.
Drain the ears, unwrap them and pat them dry.
Reserve the cooking liquid.
To make the stuffing, saute the diced sweetbreads and chicken breast in the butter.
Then sprinkle them with the flour and stir.
When the mixture is well browned, stir in about 2/3 cup [150 ml.] of the ear cooking liquid.
Add the cream, truffles and salt and pepper.
Remove the mixture from the heat and let it cool for two minutes before adding the beaten egg yolk.
Chill the stuffing before using it.
Stuff each ear from the base right up to the tip.
Then dip the base and stuffed part of the ear first into the beaten egg white and then into the bread crumbs; repeat the operation so that there is a sufficiently thick coating to hold in the stuffing.
The coating will adhere better if the coated ears are refrigerated for five to six hours before they are fried.
In a deep pan, heat the clarified butter.
Add the ears, stuffed side upwards, and fry them until they are golden brown, about 10 minutes.
Then turn them over and fry the stuffed side for 10 minutes.
Remove the ears, drain them.