Prepare your calf’s head as in the last, and dress the pieces in crown
upon mashed potatoes, have ready the following sauce: put a pint of
white sauce (No. 7) in a stewpan, with eight spoonfuls of good white
stock, boil ten minutes, keeping it stirred, add two ounces of maître
d’hôtel butter (No. 79), very highly seasoned, let it melt, but do not
let the sauce boil after the butter is in, sauce over and serve
immediately.