A guide to modern cookery

head from contact with the air, which would blacken it, cover it with a napkin, or cover the liquid with chopped suet. A layer of chopped suet is the best possible means of keeping the air from the calf’s head. Whatever be the method of serving calf’s head, it is the rule to send slices of tongue and collops of brain to the table with it. The tongue may be cooked simultaneously with the head, and the brain is poached as described under No. 1289. 1210—TÊTE DE VEAU A L’ANGLAISE Calf’s head _à l’anglaise_ is cooked in a _blanc_, as explained above; but in halves and unboned. Dish it on a napkin with sprays of very green parsley and a piece of boiled bacon. Send a sauceboat of parsley sauce (No. 119a) to the table at the same time. 1211—TÊTE DE VEAU A LA FINANCIÈRE Cook the calf’s head in a _blanc_ as already directed. Suppress portions of the meat, where the latter is thick, in such wise as to leave only a very little on the skin. Cut off pieces into squares of one, two or three in. side; put them in a timbale, and cover them with a financière garnish; adding a few small slices of tongue and brain. 1212—TÊTE DE VEAU A LA POULETTE Cook the calf’s head in a _blanc_. Cut the pieces of the head into small slices, somewhat aslant, and toss them into a previously-prepared poulette sauce (No. 101). Dish in a timbale, and sprinkle with a pinch of chopped parsley. 1213—TÊTE DE VEAU EN TORTUE With a round cutter one, two, or three in. in diameter, cut up the pieces of calf’s head, the meat of which must be entirely suppressed. For this preparation, only the skin of the head should be used. Put the pieces of head in a timbale or on a dish, and cover them with a Tortue garnish. _Tortue garnish consists of_: Small quenelles of veal forcemeat with butter; cock’s combs and kidneys; small mushrooms; stoned, stuffed and poached olives; slices of truffle; gherkins cut to the shape of