Cut off the ears, blanch and place in a saucepan with a little stock or water, and boil until quite tender. In the meantime cut a crouton of bread about two inches square at the base, and three inches high, fry in lard and put in the center of a dish. Take out the ears, dry them on a cloth, and stand them on the dish, leaning them against the bread; put a heap of financiere garnishing in the spaces between the ears, with a truffle and a cockscomb added. Put four cockscombs on the top of the bread, and a large truffle on top of them, and serve with some financiere sauce separate in a boat.

Fried Calf's Ears With Tomato Sauce

Boil eight ears, and let them cool in the liquor, drain, wipe dry, and cut up into quarters. Place them in a basin and dust over with chopped parsley, salt and pepper; flour them separately, dip into well-beaten egg, and then into sifted breadcrumbs. Put them into a fryingpan with plenty of boiling lard, putting in a few at a time, and fry them for about ten minutes. Then take them out, drain, pile on a dish, pour around tomato sauce, and serve.

Calf's Feet As Mock Terrapin

Boil eight feet till tender; remove the meat from the bone and put in a stewpan with one-half pint of the liquor in which they were boiled and three tablespoonfuls of butter. Mash the yolks of three hard-boiled eggs with one teaspoonful of dry mustard and a small pinch of cayenne, adding salt to the taste. Mix the egg in with the meat and stir over the fire for fifteen minutes and add two wineglassfuls of white wine. Dish, garnish with croutons of fried bread, and serve.