Dress the head, and when cold cut it in oval pieces, as described (No.
459), make a small elevated casserole of rice in the shape of an oval
vase (see No. 626), which place in the centre of the dish, make the
pieces hot and dish them on a border of mashed potatoes round it,
placing an ear at each end; have ready the following garniture and
sauce: make a mierepoix of two onions, one turnip, half a carrot, a
quarter of a pound of lean ham, all cut up in slices; put them into a
stewpan, with two cloves, half a blade of mace, a sprig of thyme,
marjoram, winter savory, basil, a little parsley, a bay-leaf, and two
ounces of butter; pass it over a fire till it becomes a little brown,
then add four glasses of Madeira, two quarts of brown sauce (No. 1),
half a pint of tomata sauce (No. 37), and half a pint of broth, reduce
it on a quick fire twenty minutes, skim it well, pass it through a
tammie into a clean stewpan, boil it again till it adheres to the back
of the spoon, season with half a saltspoonful of cayenne pepper, and a
little sugar, add twenty prepared cockscombs (No. 128), six French
truffles sliced, twenty blanched mushrooms, and twenty small quenelles
(No. 120); when very hot lay the garniture in the rice casserole, and
pour the sauce over the pieces of calf’s head; an attelet with a
crawfish, truffle, and large quenelle upon it, may be stuck at each end
of the casserole of rice in a slanting direction.