Forloren Skilpadde

Description
This is a tradional Danish dish. It is a work up to make but well worth the effort. My Mother's Ladies Aux. would prepare this for their annual Bazaar (that's Bazaar, not bizarre) as a fund raising dinner for perhaps 200 people. It was a true group effort with one woman preparing the meat balls another the balls etc. There would be a great deal of interaction I can assure you.



Ingredients

 * 1 	 calf's head, split in two,brains,eyes & ears removed before scrubbing well with a stiff brush,reserve the tongue
 * water
 * salt
 * 1 	bouquet garni
 * 4 	ounces butter
 * 4 	medium onions, sliced
 * 1 	celery root, peeled & cubes
 * 2 	leeks, white parts only,sliced
 * 4 	carrots, sliced
 * 2 	ounces butter
 * 4 	tablespoons flour
 * paprika
 * lemon juice
 * 2/3 	cup Madeira wine
 * 10 	ounces balls (recipe following)
 * meatballs (recipe to follow)
 * 6 	hard boiled eggs, cut length wise in half,but kept warm until serving

Directions
After scrubbing the calf's head well rinse it in several lots of water.

Leave the head to soak in water for at least 6 hours.

Place the head in a large pot cover with water add salt (to taste), and boquet garni (to taste).

Bring slowly to a boil and remove any scum which forms.

Simmer about 3 hours until tender.

Drain the calf's head, reserve the stock.

Remove the meat from the bone and cut into 1" cubes.

Press the cubed meat between 2 plates with a heavy weight on top.

Cook the tongue separately until tender; drain, cool skin and cut into 1" cubes.

Brown 4 oz of butter in a saucepan add the prepared veggies and saute for a few minutes.

Add about 3 pints of strained stock.

Simmer for about 1-1 1/2 hours and strain.

In another saucepan with a heavy base melt the remaining 2 oz butter and stir in the flour, stirring until nutty brown.

Gradually stir in the strained 3 pints of stock.

Cook over low heat until smooth and thick.

Season with paprika, lemon juice, tasting as you go and add the Madeira.

Add cubed calf's meat, tongue and the balls, meat balls, heat carefully with out boiling until hot.

Serve in deepsoup bowls garnished with a half boiled egg.

Have extra Madeira on the table to add to the dish if desired.

Serve with French bread.