Stuffed Ears, Tomato Sauce

Cook three or four small and very clean calves' ears in stock (No. 182); drain and leave them till nearly cold, and when properly wiped, shorten and divide each ear into two parts; pare nicely, season and stuff these halves by covering them over with a thick baking forcemeat (No. 81), mixed with a third of its quantity of veal quenelle forcemeat (No. 92), and a few spoonfuls of cooked fine herbs (No. 385); smooth them down nicely and roll the half ears into white breadcrumbs, dip them in beaten eggs, bread-crumb once more, and plunge into very hot frying fat to brown while heating; drain, salt, and dress them on a folded napkin with fried parsley. A tomato sauce (No. 549) should be served separately.