Text 32098, 74 rader
Skriven 2009-12-11 08:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: offal and ossome 500
============================
 ML> I've had pretty good luck with pork kidneys; beef ones do
 ML> tend to be rank no matter how you deal with them.
 JW> Lamb and calf are the most delicate. But my double cooking method
 JW> makes even beef and venison innocuous.

Innocuous is okay if you happen to have a deer handy or
if the beefies are "under a buck" a pound, but there's
generally no reason to even think about these parts
from these animals. I always wondered who bought the
beef ones when they priced up in the hamburger range.

 JW> Title: Braised Short Ribs With Dijon Mustard
 ML> Looks a bit self-indulgent but probably very nice.
 JW> It will still be very nice made with a lesser wine.

Has to be at least a decent wine. I suppose the better the
wine the better the dish, but the difference can be valued
approximately in that exponential curve way, with every
improvement past say Yellow Tail yielding less and less
benefit. I figure a spare bottle of Hermitage, whether
Grange or the Rhone variety, would sparkle the dish up
nicely, but ...

 ML> I cook stuffing on its own. You don't actually need anything
 ML> to stuff.
 JW> True, but the pedant in me wants to say it would be merely dressing.
 JW> [g]

Okay, use the Gearhart method and line a bowl with some of
the mixture and then fill it with the rest of the mixture.
You could press the stuff firm around the bowl (and if an
ovenproof bowl, you could precook it a bit) to give textural
contrast. Stuffed dressing, if you will.

 JW> I thought I had a pretty extensive recipe archive but I have nothing
 JW> to contribute to this thread.
 JW> This is as close as it gets:
 JW> Title: Gebackenes Euter (Fried Cow's Udder)

Sounds fine to me. Maybe next time I'm in Germany I'll try
to find some. Euter, got to remember that.

 JW> In order to remove all traces of milk, put the udder into lukewarm
 JW> water and let soak for 2 to 4 hours

Good idea for me.

Pieds de veau Cendrillon
cat: homestyle, luxe, offal
servings: 2

2 calf's feet
stock
3 Tb truffle, chopped (to 4 Tb)
3 Tb sausage meat (to 4 Tb)
butter, melted
breadcrumbs

Bone out the calf's feet, rinse them well, and put them in cold water
to cover. Heat the kettle over high heat until the water boils and
then parboil the feet a few minutes. Remove and drain them.

Poach or braise them in stock until they are tender.

Chop them fairly fine and mix them with the truffle and sausage.
Form this mixture into small cutlets, brush them with butter, and
roll them in breadcrumbs. Broil them until brown on all sides.
Serve boiled potatoes on the side.

Calf's foot a la Cinderella - Escoffier

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