Calf's Head en Tortue, Dressed

Bone half of a very white calf's head, put it into boiling water for fifteen minutes, then cut it up and finish cooking it in a white stock (No. 182) acidulated with lemon juice; it will take three hours to boil slowly. Have a silver plated dish with a border of the same; in the center of this fasten a fried bread pyramid covered with raw forcemeat and then poached in the heater or slack oven; prepare a garnishing composed of small quenelles molded with a coffeespoon (No. 155) and poached, large cocks'-combs, olives, fresh mushroom heads, round truffles and green pickles cut into small half-inch diameter balls. Keep in a bain-marie a slightly tomatoed Madeira sauce (No. 492) with a little truffle moistening. Half an hour before serving drain the pieces of head on a cloth, pare them rounded, and slit the outside gristle of the ear in order to be able to turn it backward, then lay them in a saucepan with half of the sauce, let simmer over a gentle fire and just when prepared to serve set the ear on the top of the pyramid, fastening it down with a small skewer, and surround this support with the remainder of the head and garnishings; cover over lightly with the sauce and pour the rest into a sauce-bowl to be served at the same time as the entree.