French vinaigrette sauce of minced pickles and shalots of olive oil seasoned with salt and pepper; poured over a por-tion of calf's brains previously boiled.

Parboil the brains first, ana pick off all the dark stains, divide in portions and simmer for half an hour in seasoned broth, cut up a lemon in them and keep hot till served. The vinaigrette sauce to be kept cold. It is thick with minced pickles and shalots enough to season - like tartar sauce made of clear oil instead of mayonaise.