639. Calf’s Head à la Poulette.
—The same as for [No. 637], pouring half a pint of hot poulette sauce ([No. 598]) over it, and sprinkling it with half a tablespoonful of parsley.
640. Calf’s Head à la Vinaigrette.
—The same as for [No. 637], laying a folded napkin on the dish, and arranging thereon the half of the head. Serve with parsley-leaves around the dish, and one pint of vinaigrette ([No. 201]), separately.
641. Calf’s Head en Tortue.
—Prepare and cut into six equal pieces, as for [No. 637], half a calf’s head. Place them on a hot dish, pour over it half a pint of hot tortue garnishing ([No. 239]), decorate with three pieces of heart-shaped, fried croûtons ([No. 133]), a little fried parsley, and send to the table very hot.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.