No. 662 Turban de Tête de Veau à la Hollandaise.
Prepare and dish the calf’s head as before, serve with a sauce Hollandaise (No. 66) over it.
No. 663 Turban de Tête de Veau à la Poulette.
Prepare and dish as before, have ready the following sauce: put half a pint of white sauce (No. 7) with a pint of white stock, thirty small button-onions, a bunch of parsley, a sprig of thyme, and one bay-leaf, tied together, into a stewpan, simmer at the corner of the stove nearly an hour, skim and take out the bunch of herbs, then with a colander-spoon take out the onions, which put in a clean stewpan, reduce the sauce till it adheres to the back of the spoon, pass through a tammie over the onions, add twelve nice white blanched mushrooms, set again on the fire, and when nearly boiling, add a liaison of one yolk of egg (mixed with two tablespoonfuls of cream), stir in quickly, place over the fire another minute, keeping it stirred, but do not let it boil, add a little lemon-juice and chopped parsley, sauce over and serve immediately.