More Calf Fries to Caviar Cookbook
More Calf Fries to Caviar cookbook reflects the bond between family and friends who dine together. Recipes inside this cookbook are about more than good food. They are an example of bonding and were contributed by people from across the world.
Format: Softcover spiral bound, 302 pages.
Publisher: Jan-Su Publications
Author: Jenel Franklin and Sue Vaughn
Description: More Calf Fries to Caviar is your kind of cookbook. Recipes are easy to follow... Make ahead and microwave... Suggestions are made for serving... Too tired? Just lean back and read our fun captions.
Calf Fries or "Mountain Oysters" are the delicacies eaten on the working ranches of Texas. They are the part of the bull removed to make the animal a steer. After a long day of "working" cattle, the cowboys will clean the Calf Fries, leaving the membrane intact. They will throw them on the branding fire, sit back, and wait for them to pop open. (Indicating they are done.) The cowboys peel back the membrane and savor the delicious meat.
We have a little bit more sophisticated way of cooking them in our kitchens. We fry them in batters, crumbs, or cornmeal coatings. In the home or on the open range, they are delicious!
Caviar is roe of the sturgeon treated by heating, straining, and salting. The best caviar is made only in winter, and one of the causes of its high price is the great difficulty in preserving it. It should be spread on toast and flavored with a few drops of lemon squeezed over it, and is usually eaten as hors d'oeuvres.
Condition: Good condition.