No. 185 Potage Tête de Veau à l’Indienne.
Proceed exactly as above, except, put pieces of cooked calf’s head cut in square pieces, instead of calves’ tail.
No. 186 Potage Queues de Bœuf à l’Indienne.
Prepare the same stock as No. 184; put about twelve pieces of ox-tail, well stewed, as No. 164, into the soup ten minutes before serving.