Cook half a calf’s head as directed (No. 459), and when done lay it on a
dish with another dish upon it, on which place a fourteen pounds weight,
when cold cut twelve nice oval pieces out of it, egg each piece over
with a paste-brush, and throw it into bread-crumbs mixed with chopped
lean ham; set them in the oven and when quite hot and of a nice gold
colour dress them in a crown round your dish upon a border of mashed
potatoes, place the brains at each end of the dish, and have ready the
following sauce: make a quart of sauce au jus d’échalotte (No. 16), well
seasoned, add to it twenty pickled mushrooms and forty very small white
pickled onions, warm them five minutes in the sauce, then pour the sauce
in the centre, glaze the pieces of calf’s head and serve very hot. For
calf’s head en tortue, ditto à la Hollandaise, and ditto à l’amiral, see
Nos. 462, 459 and 463.