1 calf’s head
Salt
Water
2 tablespoons butter
2 tablespoons flour
¹⁄₈ teaspoon pepper
¹⁄₂ cup cream
4 egg yolks
Madeira Wine
Carefully clean a calf’s head and put it into a cooker-pail. Cover it
with boiling water, add one teaspoonful of salt to each quart of water
and let it boil for twenty minutes. Put it into a cooker for nine hours
or more. Cool it and cut the face meat into small dice. Make a cupful of
sauce using the butter, flour, pepper, one-half teaspoonful of salt and
one cupful of the water in which the head was boiled. Add the cream and,
when boiling, the raw yolks of two eggs which have been slightly beaten.
Stir it constantly for about two minutes until the eggs have cooked.
Then add two tablespoonfuls of Madeira wine and the yolks of two
hard-cooked eggs cut into quarters.
Serves five or six persons.