Boil and blanch a calf's head, and when the flesh is loose from the bones set away in the liquor to get cold. Take it out, wipe it and let it get firm. Cut into dice an inch long and half as wide and set aside. Thicken a cupful of the liquor in which the head was boiled with a roux of browned flour and butter, drop in the dice and simmer fifteen minutes; season with salt, a pinch of nutmeg and a dash of cayenne ; lift from the fire and keep hot in a vessel of boiling water while you prepare the sauce.

Heat a cupful of cream (this is for two cupfuls of the meat dice), putting in a bit of soda to prevent curdling, and, taking from the fire, pour gradually upon the yolks of three beaten eggs. Stir well together, add to the meat and gravy, and just before serving, pour in a glass of sherry. This imitation is the better for a dozen balls, made by rubbing together the yolks of six hard-boiled eggs with calf's brains, a raw egg, butter, and a tablespoonful of finely minced boiled tongue. Roll them in flour, set in a hot oven until a crust forms upon them, and put into the " terrapin '' stew. They must be no larger than marbles.