628. Calf's-Head, A La Tortue

Bone, blanch and trim a calf's-head, cut it up into large scollops, keep the ears whole, neatly trim the pieces, and toss them in the juice of a lemon; put them into a stewpan, with carrot, onion, celery, garnished-fagot, cloves, mace, and a few peppercorns; moisten with half a bottle of Madeira or Sherry, and two largo ladlesful of good stock ; cover with a well-buttered stiff paper, and put on the lid; set the whole to braize on the stove for about two hours. When the pieces of calf's-head are done, drain them on a napkin, and afterward dish them up in the form of a close wreath, round the base of a fried bread croustade; place the ears at the ends and on the flanks: if the party be large, two extra ears should be procured, as the four make the dish look much handsomer: next, place the tongue, cut down its centre, and spread out on the top of the croustade; on this put the brains, which must be kept whole and white, and round these, on the croustade, should be stuck six ornamental silver skewers, garnished with a double cocks-comb, a large mushroom, a quenelle, a truffle, and a large crayfish : sauce round with a well-made sauce a la Tortus (No. 9).; garnish the dish round between the spaces of the ears, with four larded and glazed sweetbreads, and eight decorated quenelles, and send to table.

629. Calf's-Head, A La Marigny

Prepare and braize a calf's-head as directed for dressing a calfs-head a la Beauvaux. When done, take it out of the napkin, and drain all the moisture from it, place the head on a dish, remove the twine used to secure its shape, trim the ears; and then sauce it all over (the ears excepted) with a well-seasoned Ravigotte sauce; garnish round with a border of crayfish, and green gherkins, and send to table.

Note. - It is not necessary, in all cases, to garnish each remove as richly as heretofore set forth : many of the accessories, on every-day occasions, might be regarded as extravagant. What to omit in such cases, must be left to the judgment of the experienced cook, acquainted with the means and taste of his master.

630. Ox-Cheek Braized, A La Flamande

Procure two fresh ox-cheeks, bone and trim them, and then place them in a large oval braizing-pan on the drainer, garnish with the usual complement of vegetables, etc, add the trimmings, moisten with sufficient broth from the stockpot to cover the whole, and set them to boil very gently by the side of the stove-fire for about five hours. When the ox-cheeks are thoroughly braized, and are become quite tender, take them up carefully, and put them in press between two dishes, until cold; then trim them neatly, giving them an oval or oblong shape, and put them into a deep fricandeau pan, with the broth in which they have been braized (clarified and reduced to half its original quantity), and set them by in the larder, till about three-quarters of an hour before dishing up ; then put the ox-cheeks in the oven or on a slow fire, to get gradually warm, and to glaze them brightly, with their own stock. Next place them on their dish, the one resting on the other, garnish them round with a border of Brussels-sprouts boiled green, and tossed over the fire in a stew-pan, with two pats of butter, grated nutmeg, pepper and salt; or when these fail, in their stead use braized cabbages; then add a border of alternate groups of well-prepared, and nicely glazed carrots and turnips, cut into fancy shapes, and also some small-sized glazed onions. Sauce with an Espagnole or Poivrade sauce, and send to table.