them in the saucepan with the head and cook two hours longer. Then
extract the bones and cut the meat in pieces, return it to the
saucepan without the brains, adding two ounces of butter, two dozen
stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of
white wine. Cook for one hour, then add the brains cut in bits, the
shaved peel and piece of one lemon and three hard-boiled eggs sliced.
Cook thirty minutes. Thicken the sauce with flour rubbed into butter
and serve with the calves' head.

* * * * *

Chops a la Reine

Trim twelve lamb chops very closely and fry lightly in six ounces of
butter. Remove them and in the same butter place two onions, sliced,
four green peppers minced, one can of mushrooms minced, and two stalks
of celery chopped; salt, pepper, cayenne, and the juice of a lime.
Cook until these ingredients are soft. Stir in six ounces of flour.
Then add two cups of milk and cook until the mixture is thick and
smooth. Dust a plate with cracker crumbs and on this place a spoonful
of the fried mixture. Place a chop on top of this, cover it with
another spoonful of the mixture and dust with cracker crumbs. Repeat
with each chop, and when cold roll each in beaten egg and cracker
crumbs, and fry a light brown.

* * * * *

Calves' Feet a la Marechale

Boil four calves' feet until tender. Cut into inch pieces and fry in