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CALF'S HEAD (a la Sainte Menehould)

Take the remains of a calf's head boiled in the usual way. Cut them into slices, and pour over these a sauce prepared as follows. Dissolve an ounce of butter over the fire, and mix smoothly with it half a dessert-spoonful of flour; add a little salt and pepper, and either a quarter of a pint of water, or as much nicely-flavoured stock as will make the sauce as thick as cream. Simmer this over the fire for a few minutes. Draw the saucepan to the side, let its contents cool for half a minute, and stir into these the well-beaten yolks of three eggs. Cover the calf's head with the sauce and a thick layer of bread-crumbs. Pour over these a little clarified butter, and more bread-crumbs. Place the dish in a Dutch oven, brown the surface before the fire, and serve with sauce piquante. Time to make the sauce, half an hour. Sufficient for six or eight persons.