Ragout For Ox-tongue A La Dorna

Put the gravy in which the tongue was braised into a stewpan with one pint of thick Espagnol sauce (vol. i.), a teaspoonful of arrowroot that is mixed with a little gravy, add the contents of a large bottle of Financiere that has been warmed in the bain-marie, a bottle of truffles, and the contents of a small tin of button mushrooms; stir all together till boiling, and serve with the tongue.

Calf's Head A L'andreani Tete De Veau A I'andreani

Take a whole or half a calf's head and keep it in cold salted water for twenty-four hours, occasionally changing the water; then remove the brains, bone the head, tie it up in a clean cloth, put it into cold water with a little salt, and bring it to the boil; then take it up, wash it well, replace in the cloth, and put it into another stewpan with a plateful of cleansed vegetables, such as carrot, onion, leek, celery, turnip, peppercorns, a bunch of herbs, and the juice of two or three lemons; cover with water, bring to the boil, and let it simmer gently for three and a half to four hours. Then take up, remove the cloth and the tongue from the head, place the latter on a hot dish, crimp the ears of the head, garnish it with brains, etc, prepared as below, and serve with Andreani sauce poured all over it. The head may be garnished with hatelet skewers if liked.

Brains And Tongue For Garnish For Calf's Head A L'andreani

Blanch the brains and cut them up into nice pieces and place them in the sauce prepared as below. Skin the tongue and cut it up into square pieces and mix with the brains; put this mixture into the centre of some artichoke bottoms that have been warmed in the bain-marie in their own liquor, and garnish the calf's head with them, allowing one to each person.

Sauce For Mixing Brains And Tongue

Put one wineglassful of sherry into a stewpan with an ounce of glaze, boil up together and add the tongue and brains, make hot in the bain-marie, and use.

Calf's Head A La Belgrade Tete De Veau A La Belgrade

Take half a small calf's head, lay it in strong salt and water for a day or two previous to cooking; then wash it thoroughly, remove the brains and bone, and tie up the head in a clean cloth; place it in a stewpan, cover with cold water, season with a little salt, and just bring to the boil; then strain, and well rinse the head in clean cold water; put it again into a stewpan and cook with vegetables, etc, as for ' Calfs Head a l'Andreani.' When cooked take up, remove the cloth, take out the tongue, place the head on a crouton of bread that has been cut about an inch thick and the same length as the head, and fried in clean fat till a nice golden colour; cut off the ear and crimp it, cover the head with Tomato puree (vol. i.), sprinkle over a little of Marshall's Coralline Pepper, and by means of a large forcing bag with a large rose pipe arrange a ring of Potato puree (vol. i.) where the ear has been cut from; fasten the ear on again with a hatelet skewer, place two more skewers, one at the top of the head and one at the nose, as shown in the engraving, pour a good Supreme sauce (vol. i.) all round the dish, arrange hot Financiere garnish at the top and bottom of the dish, and garnish the sides with little poached quenelles of rabbit or chicken (see Quenelles for garnishing). Serve very hot for a remove for dinner or for a luncheon party.