Stockbroker'S Calf'S Head
|Diced ham||2 1⁄2 Ounce|
|Stock||2 Cup (32 tbs)|
|Mushrooms puree||2 Tablespoon, chanterelles or cultivated mushrooms|
|Mixed herbs||1 Bunch (100 gm)|
Have the butcher clean and bone the half a calf's head.
Soak for 2 hours the boned half a calf's head in water to which vinegar has been added.
Transfer it to a pan containing 2 tablespoonfuls of flour mixed with a little water to a thin paste.
Fill up with cold water, bring to the boil, and boil for 2 1/2 hours.
Fry the diced ham; after 5 minutes, sift in a tablespoonful of flour, and moisten with stock; add the mushroom purge, and cook for 20 minutes.
Serve this sauce with the calf's head.
You could if you liked add the diced globe artichoke bottom to the sauce.