Chapter XV · Relevés and Entrées · No. 1402
1402—Oreilles à la Sainte Menehould
Cook the ears as explained above, and let them cool.
Cut them in two, lengthwise; coat them with mustard; sprinkle them with melted butter and raspings, and grill them gently.
Ears are usually served plain, but they may be accompanied by apple sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1402, p. 460. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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