Pigs' Heads with Puree of Split Green Peas

Cut a pig's head into pieces, bone, singe and parboil; refresh and finish cooking it in white stock (No. 182); when done and ready to serve, drain out the meats, wipe them dry, and dress on a rather consistent puree of split green peas (No. 724) having it well seasoned and finished with a piece of good butter. Send to the table with a sauce-boat of half-glaze sauce (No. 413). This dish can also be served with a piquante sauce (No. 538), or else a Robert sauce (No. 533).