Calf's Head a la Renaissance

Prepare and cook the calf's head exactly as for the plain (No. 1519); when cold cut one pound of it into inch squares and lay them in a saucepan with an espagnole sauce (No. 414) and Madeira. Heat it up slowly adding a quarter of a pound of mushrooms, a quarter of a pound of square pieces of sweetbread, two ounces of cut up truffles, and twenty-four olives. Dress the calf's head in shallow china dishes, each one containing sufficient for one person; lay on a slice of brain Villeroi, and cover with a layer of puff paste (No. 146) and bake in a good oven. This entree may be served in a large dish, the size being in proportion to the number of guests.