Calf's Head a la Poulette

Prepare and cook the calf's head as for the plain (No. 1519); when cold select the cheek pieces and snout free of all fat, and cut them up into one and three-quarter inch squares; put these in a sautoir with some veloute sauce (No. 415), heat it up slowly and thicken just when ready to serve with egg-yolks and butter, seasoning with salt, pepper, nutmeg, lemon juice and fine herbs. Serve very hot.