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638. Calfs Head A La Cavoiir |
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638. Calfs Head A La Cavoiir |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Take half a boiled calf's head as for No. 637. Before serving pour a gill of hot tomato sauce (No. 205) over it, and surround it with twenty-four stoned and blanched olives, arranged in clusters, and six sippets of fried bread (No. 133).
The same as for No. 637, pouring half a pint of hot poulette sauce (No. 598) over it, and sprinkling it with half a tablespoonful of parsley.
The same as for No. 637, laying a folded napkin on the dish, and arranging thereon the half of the head. Serve with parsley-leaves around the dish, and one pint of vinaigrette (No. 201), separately.
Continue to:
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