Ingredients:
Calf’s head
veal
sweetbread
truffles
mushrooms
pistacchio nuts
eggs
herbs
spice
stock
bacon
ham

Boil a half calf’s head well, and when it is half cold, bone it and fill it with a stuffing of veal, the calf’s brains, sweetbread, truffles, mushrooms, pistacchio nuts, the yolks of two eggs, herbs, and a little spice. Then stitch it up and braize it in good stock, with some slices of bacon, ham, and a bunch of herbs. Serve with brain sauce mixed with cream.

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