Soak the brains for an hour in cold water; then simmer in water containing a tablespoonful of vinegar for twenty minutes; an Onion, thyme, bay-leaf, salt and peppercorns in the water also will improve the flavor of the brains; place again in cold water to blanch; remove the skin and fibres, and cook by any of the receipts given for sweetbreads. The boiled brains may also be served with any of the following sauces poured over them: a plain white sauce; a white sauce with chopped mushrooms; a white sauce seasoned with mashed yolks of hard-boiled eggs, a little mustard, tarragon vinegar and chopped parsley, and a tablespoonful of chopped pickle added just before serving; a Vinaigrette sauce; a Hollandaise sauce; a tomato sauce; or a sauce made of browned butter and a dash of vinegar.
Boil the brains; remove the skin and veins; cut them into pieces the size of half an egg, let them stand an hour in a marinade of oil, vinegar, onion, pepper and salt; then wipe and dip them into fritter batter and fry in hot fat. Arrange them on a napkin and serve with tomato sauce.
Place pieces of hot boiled calf's head in the center of a dish; split the tongue in two and lay it across two sides of the dish, and the brains on the opposite sides; garnish with parsley and serve with a Vinaigrette sauce, or with a Piquante sauce.
Vinaigrette Sauce (Cold) : Three tablespoonfuls of oil, one tablespoonful of vinegar, one teaspoonful each of grated onion, chopped parsley, and capers, one saltspoonful each of salt and pepper.
Cut boiled calf's head (see page 175) into pieces one inch square; break into pieces the boiled brains. Make a brown roux; add to it water in which the calf's head was boiled, in the same proportion as for white sauce; season with salt, pepper, and cayenne, and add a cupful of cream; then put in the pieces of meat, three or four chopped hard-boiled eggs, a few small egg balls, and a glass of sherry; serve very hot; there should be a half more sauce than meat.
Cut boiled calf's head into pieces one inch square; heat them in hot water; drain and pile them in the center of a hot dish; sprinkle over them a few small egg balls, and pour over the whole a Poulette sauce, using for the sauce water in which the calf's head was boiled in the place of chicken stock.
Line buttered paper cases, or china individual cups, with a layer of fish quenelle forcemeat (page 298), or with the fish preparation given in receipt for fish pudding (page 123); scald some oysters in their own liquor until the gills curl; cut each oyster into four pieces and fill the center of the cup with them; pour over them a tablespoonful of Bechamel sauce, made with oyster-liquor in place of stock; cover the top with forcemeat, brush it over with butter and bake in a moderate oven for fifteen minutes.