Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › CALF'S HEAD (a la Pompadour)
CALF'S HEAD (a la Pompadour)
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, a chopped mushroom, 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 is sufficiently cooked take it out and mask it all over with a mixture of butter, yolk of egg, and a table-spoonful of grated Parmesan, then brown it in the oven and serve hot.