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No 109 Testa di Vitello in Frittata (Calf's Head)

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

Ingredients: Calf's head, eggs, Parmesan, ham, pepper, butter,
A good rechauffe' of calf's head may be made in the following
manner: After the head has been well boiled in good stock, cut it
into slices and mask these with a mixture of eggs well beaten up,
grated Parmesan, pepper, and chopped ham. Fry in butter, and
garnish with fried parsley and fried croutons. Serve with a sauce
made of a quarter of a pint of good Bechamel (No. 3) and a dessert-
spoonful of New Century sauce.

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