Clean the head, remove the brains, and set in a cool place. Boil the
head until the meat slips easily from the bones. Take it out and chop
fine, season with herbs, pepper, and salt; then put in layers into a
buttered pudding-dish with bits of butter between each layer. Moisten
well with the liquor in which the head was boiled. Wash the brains very
thoroughly, removing all the membrane. Beat them into a smooth paste,
season with pepper and salt, and stir in with them two eggs beaten
very light. Spread this evenly over the scallop, dredge the top with a
little flour, and bake to a delicate brown. Half an hour will be long
enough.