If you have made mock-turtle soup, you may have some of the meat remaining; simmer the pieces in enough of the soup, or some stock, to make them hot through; lay them in a dish (see recipe) and cover with half a pint of Hollandaise sauce; garnish with cut tomatoes - or tomato sauce may be used.

Calf's Head, En Tortue.

Take any pieces that may be reserved from making soup, and a cup of the soup; melt one ounce of butter in a saucepan, stir in a tablespoonful of flour, pour in the cup of soup, stirring till smooth; strain into this the juice of a large ripe tomato, and the liquor from half a can of mushrooms and a dozen of the mushrooms; lay the pieces of meat in this sauce; let them stew for twenty minutes, taking great care they do not burn. Take them up and pour the sauce over them; have ready a saucepan or frying-kettle of very hot fat (see recipe); break into cups as many eggs as you have guests; drop them one by one into the smoking fat, just as if it were water and you were going to poach them; one minute ought to brown them, and fried in this way they will be quite round - do only one at a time, or while you take one out the other would harden - lay these round the dish; garnish with stoned olives or tiny gherkins.