639 | Calf’s Head à la Poulette.
—The same as for No. 637, pouring half a pint of hot poulette sauce (No. 598) over it, and sprinkling it with half a tablespoonful of parsley.
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—The same as for No. 637, pouring half a pint of hot poulette sauce (No. 598) over it, and sprinkling it with half a tablespoonful of parsley.