Sheep's Ears a la Westphalian

Blanch and braise some sheep's ears after having thoroughly cleansed them in a mirepoix stock (No. 419); when cooked put them in a vessel with the stock strained over, and let get cold. Cut out the inside of the ears with a column tube, then reheat them in the braise stock. Dress on a baking dish and fill the interiors with veal quenelle forcemeat (No. 92), to which add chopped truffles and some veloute sauce (No. 415), thickened with egg-yolks; dredge over some bread-crumbs and grated parmesan cheese; sprinkle over a little melted butter and place in the oven to color slightly. Dress them in a circle and fill the center with thin slices of ham fried in butter over a brisk fire; dilute the glaze in the pan with white wine and brown sauce (No. 414), reduce and pour it over the ham; sprinkle chopped parsley over the whole.