_Strained Gumbo
Oyster Souffle
*Calf's Head, Vinaigrette
Baked Eggplant
String Beans
Russian Salad
Ambrosia
Coffee_
_*Calf's Head, Vinaigrette_--Clean and scald 1/2 a calf's head. Cover
with water and boil 1/2 an hour, then plunge into cold water.
When cool, remove meat and cut in small squares. Make a roux of 1
tablespoon Crisco and 2 tablespoons flour cooked thoroughly; add 4
cloves, 3 whole peppers, small onion, carrot, 2 bay leaves, dash of
thyme, and 2 tablespoons strong vinegar. Add the meat. Simmer 2 hours;
remove into deep dish and cover with vinaigrette sauce, which is made
with 1/2 teaspoon salt, 1/4 teaspoon paprika, dash white pepper mixed
with 3 tablespoons tarragon or plain vinegar. Add 6 tablespoons olive
oil, 1 tablespoon gherkins, and 1 teaspoon each chives and parsley all
chopped very fine, and 1 tablespoon minced green pepper. Blend well
before pouring over meat. This may be served either hot or cold.
Garnish with cucumber pickles cut into fan shapes.