Remove all the large fibres and skin; soak them in warm water for four hours; blanch them for ten minutes in boiling water, with a little salt and vinegar in it; then soak them three hours in lemon-juice in which a bit of chervil has been steeped; dry them well, dip them in batter, and fry them. Make hot a ladleful of glaze, some extremely small onions browned in butter, artichoke bottoms divided in half, and some mushroom-buttons, and serve round the brains; or, after preparing as above, serve in a rich white acidulated sauce, with lemon-juice or tomato-sauce.

Or:- Blanch the brains, and beat them up with an egg, pepper, and salt, a small quantity of chopped parsley, and a piece of butter. Make them into small cakes, put them into a small frying-pan, and fry them.

Or:- Prepare them as above; wet with egg, and sprinkle crumbs, salt, pepper, and chopped parsley, and finish dressing in a Dutch oven. Serve with melted butter, with or without a little mushroom-ketchup.