Cook two ox palates as in the last recipe, then take equal quantities of veal steak, sweetbread, calf's brains, equal quantities of mushrooms, fonds d'artichauds, and cocks' combs. Fry them all in butter except the palates, but be careful to put the veal in first, as it requires longer cooking; the brains should go in last. Then put all these ingredients on a cutting board and add the palates (cooked separately); cut them all into pieces of equal size, either round or square, but keep the ingredients separate, and string them alternately on silver skewers, as in the last recipe. Then pound up all the cuttings and add a little crumb of bread soaked in stock, the yolks of three eggs, the whites of two well beaten up, two dessert-spoonsful of grated Parmesan, salt to taste, and chopped truffles. Mix all this well together and mask the atelets with it; egg and bread crumb them and fry in butter. When they are a good colour, serve with fried parsley.
No. 105. Testa di Vitello alla Sorrentina (Calf's Head)
Ingredients: Calf's head, veal, sweetbread, truffles, mushrooms, pistacchio nuts, eggs, herbs, spice, stock, bacon, ham.
Boil a half calf's head well, and when it is half cold, bone it and fill it with a stuffing of veal, the calf's brains, sweetbread, truffles, mushrooms, pistacchio nuts, the yolks of two eggs, herbs, and a little spice. Then stitch it up and braize it in good stock, with some slices of bacon, ham, and a bunch of herbs. Serve with brain sauce mixed with cream.
No. 106. Testa di Vitello con Salsa Napoletana (Calf's Head)
Ingredients: Calf's head, calf's liver, bacon, suet, truffles, almonds, olives, calf's brains, capers, spice, coriander seeds, herbs, ham, stock.
Boil half a calf's head, bone it and fill it with a stuffing made of four ounces of calf's liver, well chopped up and pounded in a mortar; two ounces of bacon, one ounce of suet, three truffles, six almonds, three olives, six coriander seeds, six capers, the calf's brains, a pinch of spice and a teaspoonful of chopped herbs. 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).