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No 107 Testa di Vitello alla Pompadour (Calf's Head)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Calf's head, calf's brains, cream, eggs, truffles,
cinnamon, stock, butter, Parmesan.
Boil and bone half a calf's head and fill it with a stuffing made
of the calf's brains, a gill of cream, the yolks of two eggs, two
truffles cut up, a little chopped ham, and a tiny pinch of
cinnamon. Boil it in good stock, and when it is sufficiently
cooked take it out and mask it all over with a mixture of butter,
yolk of egg, and a tablespoonful of grated Parmesan, then brown it
in the oven and serve hot.











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