Roll
up the head, tie it up and put it into a stewpan with some bits of
bacon, ham, and very good stock, and stew it slowly. Serve with
Neapolitan sauce (No.12), or with tomato sauce piquante (No. 10).
No. 107. Testa di Vitello alla Pompadour (Calf's Head)
Ingredients: Calf's head, calf's brains, cream, eggs, truffles,
cinnamon, stock, butter, Parmesan.
Boil and bone half a calf's head and fill it with a stuffing made
of the calf's brains, a gill of cream, the yolks of two eggs, two
truffles cut up, a little chopped ham, and a tiny pinch of
cinnamon. Boil it in good stock, and when it is sufficiently
cooked take it out and mask it all over with a mixture of butter,
yolk of egg, and a tablespoonful of grated Parmesan, then brown it
in the oven and serve hot.
No. 108. Testa di Vitello alla Sanseverino (Calf's Head)
Ingredients: Calf's head, sweetbread, fowl's liver, anchovies,
herbs, capers, garlic, bacon, ham, Malmsey or Muscat.
Boil and bone half a calf's head, and fill it with a stuffing made
of half a pound of sweetbread, a fowl's liver, two anchovies, a
teaspoonful of chopped herbs, a few chopped capers, and the calf's
brains.
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