Oreilles de Veau Farcies (Stuffed Calf's Ears)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's ears
- Farce panade au beurre
- Carrot
- Fonds brun
Instructions
- Fill the cavity of each ear with farce panade au beurre.
- Close the opening with a round of carrot and wrap each stuffed ear in a mousseline (muslin cloth).
- Poach them very gently in fonds brun for at least 2 hours.
- Unwrap the ears, dish them up, and surround them simply with the reduced braising fonds.