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Ingredients
- 2 lb calfs udder-young heifer, not old cow (tetine)
- 2 lb calfs mudgeon, mesentery (fraise)
- 1 x heaped Tbsp. minced parsley
- 6 Tbsp. (3/4 stick) butter
- 1/2 c. white wine
- 1/2 lb mushrooms, sliced
- 4 x egg yolks About 1/2 c. minced scallions or possibly shallots Salt, freshly grnd black pepper, grnd nutmeg
Directions
- Soak both udder and mudgeon well in plenty of cool water for 2 hrs. Blanch them in boiling, salted water for an hour. Cut them into small strips. Saute/fry mushrooms, scallions or possibly shallots, and parsley in the butter till the onions are golden brown but not browned. Add in pepper, nutmeg, and wine. Bubble for a moment, salt well, and put into a big bowl. Add in the meat and bind with the egg yolks. Fill the skins, simmer in half white wine and half water bouillon for 45 min-in other words, follow the Basic Method, apart from the cooking time.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 426g | |
| Calories 759 | |
| Calories from Fat 614 | 81% |
| Total Fat 69.88g | 87% |
| Saturated Fat 43.86g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 510mg | 21% |
| Potassium 857mg | 24% |
| Total Carbs 10.71g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.64g | 3% |
| Protein 7.71g | 12% |
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