Chapter XV · Relevés and Entrées · No. 1211
1211—Tête de Veau à la Financière
Cook the calf’s head in a blanc as already directed. Suppress portions of the meat, where the latter is thick, in such wise as to leave only a very little on the skin.
Cut off pieces into squares of one, two or three in. side; put them in a timbale, and cover them with a financière garnish; adding a few small slices of tongue and brain.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1211, p. 404. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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