No. 661 Turban de Tête de Veau à la Maître d’Hôtel.
Prepare your calf’s head as in the last, and dress the pieces in crown upon mashed potatoes, have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan, with eight spoonfuls of good white stock, boil ten minutes, keeping it stirred, add two ounces of maître d’hôtel butter (No. 79), very highly seasoned, let it melt, but do not let the sauce boil after the butter is in, sauce over and serve immediately.