Ingredients:
Calf’s head
eggs
Parmesan
ham
pepper
butter
croutons

A good rechauffe’ of calf’s head may be made in the following manner: After the head has been well boiled in good stock, cut it into slices and mask these with a mixture of eggs well beaten up, grated Parmesan, pepper, and chopped ham. Fry in butter, and garnish with fried parsley and fried croutons. Serve with a sauce made of a quarter of a pint of good Bechamel and a dessert- spoonful of New Century sauce.

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