Calf's Head With Financiere Ragout

Slices of calf's head meat arranged in a sautoir with carrot, onion, parsley, bay leaves and cloves, moistened with consomme and sherry wine, quickly braised for an hour, meat taken up, the braise strained, skimmed and reduced to a glaze, then strained over the meat; served with a fancy crouton at ends of the dish, and garnished with cocks-combs and kernels, pieces of sweetbreads, mushrooms and small quenelles made hot in Madeira sauce.

Calf's Head, Sauce Italienne

Calf's head meat in slices, made hot in brown Italian sauce; served with the sauce poured over, and garnished with fancy potatoes.

Calf's Head And Brains, Mushroom Sauce

Slices of calf's head meat made hot in mushroom sauce; served with a slice of boiled brains on top, the brains decorated with slices of green pickles, garnished with button mushrooms, and sauce poured around.

Turtle Style Calf's Head

Calf's head meat cut in squares, made hot with stoned olives, button mushrooms, small forcemeat balls, and hard boiled yolks of eggs in equal parts of tomato and madeira sauces; served, surrounded with the garnish.

Calf's Head, Sauce Poulette

Slices of calf's head meat made hot in poulette sauce; served garnished with balls of potatoes sprinkled with parsley and button mushrooms.

Braised Calf's Head With Veal Quenelles

The meat prepared and braised the same as given for "with financiere garnish"; served dipped in the glaze, and garnished with small quenelles of veal dipped in Ravigote sauce alternately with scallops of the tongue.

Calf's Head Fried, Tomato Sauce

Calfs head meat seasoned with salt, pepper and nutmeg, dipped in a mixture of four beaten eggs, yolks of two hard boiled eggs rubbed through a sieve or grater, and half a cup of melted butter, then breaded with grated fresh crumbs, or dipped in batter and fried; served with tomato sauce poured under.

Calf's Head And Brains, Sauce Poiv-Rade

Prepared and fried same as the preceding in crumbs, Poivrade sauce poured under, and the ends of dish garnished with the brains cut small and mixed in a thick Ravigote sauce.

Fricassee Of Calf's Head With Vegetables

Calf's head meat cut in slices with the tongue, made hot in a rich Allemande sauce, served with the sauce poured over and garnished with balls of carrot, turnip, potatoes and green peas that have been boiled separately in consomme with a little sugar.

Boiled Calf's Head, Sauce Vinaigrette

The meat and tongue cut in slices, made hot in white stock; served alternately with vinaigrette sauce poured over and garnished with Hollandaise potatoes.

Calf's Head With Olives, Tomato Sauce

Slices of calf's head meat simmered in tomato sauce; served with it, and garnished with stoned olives that have been blanched in consomme.

Stuffed Calf's Head, Sauce Papi-Lotte

Calf's head meat cut in portion pieces diamond shape, thickly spread with brain forcemeat (see brains),arranged in a buttered baking pan, sprinkled with fresh bread crumbs and butter, slightly moistened with stock, baked slowly till brown; served with a sauce Papilotte poured around the base.