No. 665 Oreilles de Veau farci.
It requires four ears to make an entrée, trim rather small and set them in warm water to disgorge for several hours, then prepare a white stock like for calf’s head (No. 459), put them in and stew for an hour or more till tender, leave them to get cold in their stock, then take half a pound of forcemeat (No. 120), to which add a teaspoonful of chopped mushrooms; mix altogether with the yolk of an egg, take out the ears, which dry on a cloth, fill the inside with the forcemeat but not too full, have some eggs well beaten in a basin, dip the ears in, then throw them into bread-crumbs, fry in lard but not too hot as the forcemeat takes some time to cook, dress upon mashed potatoes on your dish and serve a sauce aux fines herbes (No. 26) under them.