No. 669 Queues de Veau à la Ravigote.
Four calves’ tails are quite sufficient for an entrée, procure them as large and as white as possible; cut them in pieces an inch and a quarter in length, and put them into a stewpan, with a quart of good white stock, two onions, half a carrot, head of celery, three cloves, a bunch of parsley, thyme, and bay-leaf; set on the fire to boil, skim, and place it at the corner to simmer for two hours, or until the tails are done, which you can tell by pressing them with your finger, drain them on a cloth, lay a little mashed potatoes on the bottom of your entrée dish, stand the larger pieces perpendicularly upon it, then again other pieces upon them, till they form a pyramid; have ready a good ravigote sauce (No. 44), rather highly seasoned, which pour over and serve; the sauce should be thick enough to adhere to the pieces.