No. 109 Testa di Vitello in Frittata (Calf’s Head)
Ingredients: Calf’s head, eggs, Parmesan, ham, pepper, butter, croutons.
A good rechauffe’ of calf’s head may be made in the following manner: After the head has been well boiled in good stock, cut it into slices and mask these with a mixture of eggs well beaten up, grated Parmesan, pepper, and chopped ham. Fry in butter, and garnish with fried parsley and fried croutons. Serve with a sauce made of a quarter of a pint of good Bechamel (No. 3) and a dessert-spoonful of New Century sauce.