Calf's head previously cooked, cut in pieces in a brown sauce containing olives, mushrooms, wine quenelles or egg balls and mushroom liquor. Cut the half head and the boneless feet reserved from the mock turtle soup, making into pieces of even size and put them in a saucepan of Spanish sauce (No 784) or good bright pan gravy with a seasoning of tomato, add a small portion of each of the ingredients above named, and make hot. The olives should have the stones taken out by means of a small corer out of the column box, or by running a penknife around. It is a great improvement to the appearance to add egg-balls as a garniture. Tortue is French for turtle.