{"id":4643,"slug":"calf-s-head-a-la-francaise","title":"Calf's head, à la Française.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["calf's head, with the tongue and brains","a carrot","a turnip","one-half pound of cold cooked string beans","one-quarter pound of boiled peas","one-half can of flageolet beans","one teaspoonful of salt","one-half teaspoonful of fresh-ground black pepper","a little parsley and chervil","one-half cup of white wine vinegar","one and one-half cups of olive oil"],"ingredients_norm":["calf's head with the tongue and brain","carrot","turnip","cold cooked string bean","boiled pea","flageolet bean","salt","fresh ground black pepper","little parsley and chervil","white wine vinegar","and half cups of olive oil"],"steps":["Boil a calf's head, with the tongue and brains, and dish up on a china platter.","Make a macédoine of vegetables as follows: Boil in salt water a carrot and a turnip, and when cold cut up in small dices.","Add one-half pound of cold cooked string beans cut in pieces about one-half inch long, one-quarter pound of boiled peas, and one-half can of flageolet beans.","Put this macédoine in a salad bowl, add one teaspoonful of salt, one-half teaspoonful of fresh-ground black pepper, a little parsley and chervil, one-half cup of white wine vinegar, and one and one-half cups of olive oil.","Mix well and pour over the calf's head."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w25:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fce083b0b1a94def9f07ef19b580f149e9d1828565b633fa35d5c05da8c0963f","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/calf-s-head-a-la-francaise"}