Calf's Head A La Francaise Tete De Veau A La Francaise

Bone a nice fresh half of a calf's head, and thoroughly cleanse it by putting it into cold water with plenty of salt so as to draw out all the blood, then roll the head up lengthways and tie it up in a clean cloth; put it into a stewpan the same as for 'Calf's Head a l'Andreani.' When cooked take it up and remove the cloth from it, and with a pair of scissors crimp the ear. Prepare some green Parsley sauce (vol. i.) and pour it all over the head, then place the head on a fried crouton of bread; cut four strips of foolscap paper to stand upright over the head, and sprinkle over the spaces thus formed, one with chopped cooked lean ham or tongue, one with chopped truffle, and one with hard-boiled yolk of egg that has been rubbed through a wire sieve; remove the papers, then garnish round the edge of the dish with slices of cooked tomatoes and fresh cooked mushrooms.

Crouton For Calf's Head A La Francaise

Take a long stale loaf and cut from it a slice of crumb about two inches thick and about nine inches long and five inches broad, cutting it round the outside in any pretty design, then fry it in clean boiling fat till a pretty golden colour, and use.

Galantine Of Veal A La Francaise - Gelatine De Veau A La Francaise

Take a piece of breast or shoulder of veal weighing from eight to ten pounds, remove the bone and lay the meat open on the table; season it inside with chopped eschalot, parsley, bayleaf, thyme, salt, coralline pepper, basil, and marjoram, then spread on it a layer about two inches thick of farce prepared as below, placing in this at intervals some small balls of herb farce, hard-boiled yolks of eggs, button mushrooms, truffles, and olives farced with anchovies, pressing them well into the farce; then place another layer of the farce on the top so as to keep all these ingredients in place; fold up the meat in the form of a roll jam pudding, put it in a clean buttered cloth, fasten it up tightly and sew up the cloth, and tie up the ends with string so as to keep the meat close; put to cook in a stewpan for three and a half to four hours in stock or water with the bones from the meat, and a good plateful of cleansed vegetables, such as carrot, onions, turnip, celery, leek, and herbs and spices; bring to the boil and skim, and simmer gently till cooked. When cooked take up, remove the cloth, and put in a deep dish or stewpan that will allow the galantine to lay perfectly flat; let it cool, then cover it entirely with clarified gravy, as below, and set away till the next day. Then take up the galantine with the jelly and cut the jelly round, leaving it about two inches wide all round, and place on a large flat dish and garnish with nice sprigs of fresh raw green parsley. Serve for ball supper, luncheon, etc.