Dress and cut a head in pieces as before, make two croustades of bread,
one in the shape of a cushion, and the other like a scallop-shell, make
the pieces of head hot, and dress them in your dish on a border of rice
(prepared as No. 626), put the croustade in the form of a cushion at one
end of the dish, and the other elevated upon a piece of fried bread at
the other end, in which put the brains, at each side of the dish dress
an ear cut to form a frill, with a plover’s egg in each; have ready the
following sauce: put two tablespoonfuls of chopped onions into a
stewpan, with six of the vinegar from Indian pickles, let it boil a few
minutes, then add three pints of white sauce (No. 7), and a pint of
white stock, let it boil until it adheres to the back of the spoon, pass
it through a tammie into another stewpan, add twenty mild Indian
pickles, the same number of small gherkins, and thirty cockscombs (No.
128), when hot pour the sauce over the head, stick three attelets
prepared as in the last in the croustade resembling a cushion very
tastefully, and serve.