No. 664 Turban de Tête de Veau à l’Indienne.
Prepare and dress the head as usual, and serve with a sauce à l’Indienne (No. 45).
Great care should be taken in choosing Indian pickles, no sort are of any service in cooking but the green prickly sort, when good they are milder eating, a good flavour, and firm to the touch, but if very hot and soft they are fit for nothing whatever.
Calf’s head may be served for entrées dressed as directed with sauce currie (No. 46), and rice, separate, or sauce poivrade, piquante, or tomates (Nos. 32, 27 and 37).