(1516). Calf's Head A La Poulette (Tete De Veau A La Poulette)

Prepare and cook the calf's head as for the plain (No. 1519); when cold select the cheek pieces and snout free of all fat, and cut them up into one and three-quarter inch squares; put these in a sautoir with some veloute sauce (No. 415), heat it up slowly and thicken just when ready to serve with egg-yolks and butter, seasoning with salt, pepper, nutmeg, lemon juice and fine herbs. Serve very hot.

(1517). Calf's Head In Tortue (Tete De Veau En Tortue)

Prepare and cook the head the same as for No. 1519; reduce some espagnole sauce (No.414) with Madeira and cayenne pepper; add to it veal quenelles (No. 92), sweetbreads sliced a quarter of an inch thick cut from round pieces an inch and a quarter in diameter, mushrooms, olives, veal palates, balls of gherkins and trussed and glazed crawfish. Drain the head, wipe dry on a napkin, dress and surround it with the garnishing well and symmetrically arranged; pour the sauce over. and set the glazed crawfish around the whole.

(1518). Calf's Head En Tortue, Dressed (Tete De Veau Dressfe En Tortue)

Bone half of a very white calf's head, put it into boiling water for fifteen minutes, then cut it up and finish cooking it in a white stock (No. 182) acidulated with lemon juice; it will take three hours to boil slowly. Have a silver plated dish with a border of the same; in the center of this fasten a fried bread pyramid covered with raw forcemeat and then poached in the heater or slack oven; prepare a garnishing composed of small quenelles molded with a coffeespoon (No. 155) and poached, large cocks'-combs, olives, fresh mushroom heads, round truffles and green pickles cut into small hall-inch diameter balls. Keep in a bain-marie a slightly tomatoed Madeira sauce (No. 492) with a little truffle moistening. Half an hour before serving drain the pieces of head on a cloth, pare them rounded, and slit the outside gristle of the ear in order to be able to turn it backward, then lay them in a saucepan with half of the sauce, let simmer over a gentle fire and just when prepared to serve set the ear on the top of the pyramid, fastening it down with a small skewer, and surround this support with the remainder of the head and garnishings; cover over lightly with the sauce and pour the rest into a sauce-bowl to be served at the same time as the entree.

Fig. 328.

(1519). Calf's Head Plain Or Vinaigrette (Tete De Veau Au Natural Ou A La Vinaigrette)

Choose a very white, fat and well cleaned calf's head, bone it entirely; split it in two to parboil and when done, dry, singe and scrape it; remove the tongue, then lay it in cold water to steep for one hour. Suppress the sanguineous skin found on the brain and soak this for one hour; place in a saucepan with a quart of water, salt and vinegar, let boil slowly for fifteen minutes to cook it. Cut each half head into five pieces, namely: the ear cut off largely from the base, the eye, the snout and two cheek pieces; put one pound of chopped suet into a saucepan able to hold twelve quarts of water; add to it a quarter of a pound of flour and stir together on the fire for a few moments, then lay in quartered carrots and onions, a bunch of parsley garnished with thyme, bay leaf, a clove of garlic and two cloves, a dessertspoonful of whole peppers, salt and half a gill of vinegar, mix well and add five quarts of water; set this on the fire, stir till it boils, then put in the pieces of head and the tongue; let cook for two hours, and when it softens between the two fingers, remove the white skin covering both tongue and inside of the snout, drain off the pieces and wipe them dry.

Dress the head simply on a dish or folded napkin, lay the slit ears in the center having turned them backward with the other pieces around the tongue and brains split lengthwise in two; garnish around with branches of parsley; and serve at the same time a sauce-boat of vinaigrette sauce (No. 634), also a saucerful of onions and parsley, both finely chopped, whole capers and vinegar pickles.