Let the calfs head be prepared as in the foregoing case, with this difference, that a bunch of turtle herbs, consisting of basil, marjoram, lemon-thyme, and a little pennyroyal, together with six shalots, should be added. The stock may be used, with the addition of some glaze and madeira to make the sauce, as directed in No. 12, and when finished, should be strained into a bainmarie stewpan (see Adams' Illustrations).
When about to send to table, dish up the calfs head, as shown in the preceding number, garnish with decorated quenelles, mushrooms, and crayfish; pour the sauce over all, and serve.