Have prepared four palates, which cut into twelve oval pieces, put two tablespoonfuls of salad-oil in a deep sauté-pan, with four of chopped onions, stir with a wooden spoon five minutes over a sharp fire, then pour off as much of the oil as possible, add a quart of white sauce (No. 7), a tablespoonful of chopped parsley, and one of chopped mushrooms, with six of white stock, boil altogether five minutes, keeping it stirred; add a little grated nutmeg, then put in your pieces of palates, boil a few minutes longer, and turn the whole on a dish to get cold; finish dressing, and serve as directed for aiguillettes de langue de bœuf (No. 643).
No. 660. Turban de Tête de Veau en Tortue.
Cook and prepare a calf’s head as directed in the Removes (No. 462); only for entrees you must cut much smaller pieces, and of course you require a much smaller quantity of sauce. I have merely repeated it here to show that it may be served as an entrée; but great care must be taken in boiling the head, for if not done enough it is not eatable, and if done too much it would be impossible to dress them on your dish. Care must also be taken in dishing up to make it look graceful, and it cannot be served too hot.
No. 661. Turban de Tête de Veau à la Maître d’Hôtel.
Prepare your calf’s head as in the last, and dress the pieces in crown upon mashed potatoes, have ready the following sauce: put a pint of white sauce (No. 7) in a stewpan, with eight spoonfuls of good white stock, boil ten minutes, keeping it stirred, add two ounces of maître d’hôtel butter (No. 79), very highly seasoned, let it melt, but do not let the sauce boil after the butter is in, sauce over and serve immediately.
No. 662. Turban de Tête de Veau à la Hollandaise.
Prepare and dish the calf’s head as before, serve with a sauce Hollandaise (No. 66) over it.
No. 663. Turban de Tête de Veau à la Poulette.
Prepare and dish as before, have ready the following sauce: put half a pint of white sauce (No. 7) with a pint of white stock, thirty small button-onions, a bunch of parsley, a sprig of thyme, and one bay-leaf, tied together, into a stewpan, simmer at the corner of the stove nearly an hour, skim and take out the bunch of herbs, then with a colander-spoon take out the onions, which put in a clean stewpan, reduce the sauce till it adheres to the back of the spoon, pass through a tammie over the onions, add twelve nice white blanched mushrooms, set again on the fire, and when nearly boiling, add a liaison of one yolk of egg (mixed with two tablespoonfuls of cream), stir in quickly, place over the fire another minute, keeping it stirred, but do not let it boil, add a little lemon-juice and chopped parsley, sauce over and serve immediately.