Bone the head and cut it into two pieces. Cut the tongue in half lengthways, remove the ears and also cut in half lengthways.
Place the two halves of the head face downwards and arrange half a tongue and two pieces of ear on each. Roll up each half of head starting at the muzzle, then tie tightly and closely with string. Cook in a Blanc and allow to cool in the cooking liquor.
The two halves of head may be cooked first, then prepared with the ear and tongue, rolled and tied in a serviette and then replaced in the cooking liquor to cool.
When cold, the head should be cut in very thin slices like a galantine and served with slices of brains and a Sauce Rémoulade or Sauce Tartare.
© 1903 All rights reserved. Published by Taylor and Francis.