No. 462 Tête de Veau en Tortue.
Dress the head, and when cold cut it in oval pieces, as described (No. 459), make a small elevated casserole of rice in the shape of an oval vase (see No. 626), which place in the centre of the dish, make the pieces hot and dish them on a border of mashed potatoes round it, placing an ear at each end; have ready the following garniture and sauce: make a mierepoix of two onions, one turnip, half a carrot, a quarter of a pound of lean ham, all cut up in slices; put them into a stewpan, with two cloves, half a blade of mace, a sprig of thyme, marjoram, winter savory, basil, a little parsley, a bay-leaf, and two ounces of butter; pass it over a fire till it becomes a little brown, then add four glasses of Madeira, two quarts of brown sauce (No. 1), half a pint of tomata sauce (No. 37), and half a pint of broth, reduce it on a quick fire twenty minutes, skim it well, pass it through a tammie into a clean stewpan, boil it again till it adheres to the back of the spoon, season with half a saltspoonful of cayenne pepper, and a little sugar, add twenty prepared cockscombs (No. 128), six French truffles sliced, twenty blanched mushrooms, and twenty small quenelles (No. 120); when very hot lay the garniture in the rice casserole, and pour the sauce over the pieces of calf’s head; an attelet with a crawfish, truffle, and large quenelle upon it, may be stuck at each end of the casserole of rice in a slanting direction.