The Swedish, French, American cook book

Cook the calf’s head [see recipe: Calf’s Head a la Picarde] and cut in square pieces. Make a terrapin sauce, which is: one tablespoon butter, one tablespoon flour, one and a half cups of stock, half cup sherry, yolks of three eggs, and half cup cream. Put butter in a pan and add flour, stock, pepper, and salt. Add the pieces of calf’s head then the yolks and cream. Shake the pan until thickened, then add the sherry and some more butter. Serve on a deep platter garnished with fried rings of bread all around, or half moons of pastry. Entree for luncheon or dinner. Stuffed Calf's Head a la Hollandaise Tete de Veau farcie a la Hollandaise Cook calf’s head [see recipe: Calf’s Head a la Picarde] and cut in square pieces. Cover with chicken mousse and decorate with chicken mousse that has some chopped parsley in it; cook — well covered — in oven, with some sherry in the pan, for about eight minutes. * Turn out on a hominy foundation. Garnish with calf’s ears that have been cooked and scraped and made to look like Easter Lilies; put a little parsley inside each ear; raise one on each end of the hominy foundation mounted with hominy; decorate around the ear with a very fine strip of cream sauce that has been colored with orange coloring; in the centre serve fritters made from the calf’s brains with hollandaise sauce at the side. Entree for luncheon or dinner. Calf’s Head ( Tete de Veau) a la Supreme Boil calf’s head [see recipe: Calf’s Head a la Picarde]. When cold, cut in round or square pieces and heat them in sherry and some of their own liquid. Glaze with a supreme sauce flavored with sherry. Arrange on a foundation of hot hominy; decorate with cooked calf’s ears that have been scraped and cleaned and made to look like Easter Lilies; put some parsley inside the ears, and serve with a supreme sauce. Entree for luncheon or dinner. Supreme of Calf’s Head a la Fanchonette Supreme a la Tete de Veau, a la Fanchonette Cook calf’s head in water, with carrots, onions, pepper, and salt, for about two hours. When cold, remove the meat from the head and cut it in small dices; put in a pan with half cup sherry, one cup stock, pepper and salt, and stew from five to ten minutes. In the meantime, put a tablespoon butter in a saucepan; add to the butter one heaping tablespoon flour; stir until dissolved, then add the juice from the cut-up head; beat the sauce until creamy; add the pieces of calf’s head, then some cream. Fill small individual fanchonette baskets that have been baked and heated. Arrange on a platter on a paper doily and stick a handle of the pastry in each basket. Garnish with parsley. Serve as an entree for luncheon or dinner. Calf’s Head in Pastry a la Maria Tete de Veau en Pate feuilletee, a la Maria Cook calf’s head in water with carrots, onions, pepper, and salt, for about two hours. When cold, remove the meat from the head; cut out with a round biscuit cutter; put in a pan with half cup sherry, one cup stock, a little pepper and salt, and stew for about five minutes; then press on a cloth to dry. Line small individual moulds with puff paste; put one of these round pieces of calf’s head into each; then twist a strip of pastry all around and fasten Copyright, 1918, by Mrs. Ericsson Hammond