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.