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Egg Balls (Bone half a calf's head)

Bone half a calf's head and parboil it in plenty of cold water with a little salt for twenty minutes. Take it out, let it get cold, then trim away all the rough parts. Place the half head in a stewpan with the knuckle of veal, ham, all the vegetables cleaned and cut up, all the herbs and a quart of stock; let this all boil quickly until the stock is reduced to a glaze, then fill up the stewpan with cold water (about two quarts); when it boils, skim it well and keep it gently boiling until the calf's head is quite tender; lift the head carefully out with a slice and set it aside to get cool. Strain the stock through a hair-sieve or cloth, when cold remove all the grease and clarify it with the two pounds of beef scraped (proceed as in Consommé). When clarified, cut up some of the calf's head into pieces one inch square, put these into the soup with the sherry, cayenne, lemon-juice, salt to taste, egg balls and small quenelles.