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; [405] ]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.