Fried Brains Breaded, Tartar Sauce

The brains blanched, trimmed, and masked with Tartar sauce, then breaded and fried; served with Tartar sauce at the ends of the dish, and Parisienne potatoes down the sides.

Calf's Brains, Sauce Vinaigrette

The brains blanched, trimmed, and boiled till done in white stock, served with Vinaigrette sauce, and garnished with parsley.

Braised Brains With Stuffed Tomatoes

The brains blanched, trimmed, and arranged in a sautoir with carrot, onion, parsley, bay leaves and cloves, moistened with white stock, covered with a sheet of buttered paper, braised till done, taken up, the liquor skimmed and strained into a Veloute sauce, re duced, the brains served with some of the sauce poured over them, and garnished with small stuffed tomatoes.

Braised Brains, Sauce Remoulade

The brains prepared and cooked the same way as in the preceding recipe, with the addition of a little white wine to the moistening stock; when done, the braise skimmed, strained and reduced to a glaze, then mixed into a hot Re-moulade sauce; served with the sauce poured over the brains, and garnished with fancy croutons.

Braised Brains With Mushrooms

The brains blanched, trimmed, and arranged in a sautoir with slices of bacon, vegetables and spices, moistened with white stock and juice of a lemon, covered with thin slices of bacon, braised till done, taken up, the bacon cut in pieces, the braise reduced to a glaze, and strained over some button mushrooms and small glazed onions, the brains sprinkled with fried bread crumbs, and garnished with the bacon, mushrooms and onions alternately.

Brains In Sauce Poulette With Rice

The brains blanched, trimmed and simmered in poulette sauce, served with the sauce poured over them and garnished with small timbales of rice, with a small sprig of parsley stuck in them.

Brains With Sorrel, Sauce Ravigote

The brains blanched, trimmed and simmered till tender in white stock with the juice of a lemon. Served on a bed of puree of sorrel, the brains masked with Ravigote sauce.

Creamed Brains With Kidney Beans

The brains blanched, trimmed and simmered in cream sauce till done; served masked with the sauce and garnished with kidney beans (flageolets) that have been sauteed in butter.

Croustades Of Brains With Artichokes

The brains prepared and cooked the same way as given for "braised brains with stuffed tomatoes"; when done, the brains cut in slices, mixed with the veloute sauce, filled into paste croustades; served garnished with artichoke bottoms spread with "brain force-meat" and filled with small pieces of glazed calf's tongue.

Brochette Of Calf's Brains

See brochette dishes.

Turkish Style Brains With Rice

Cold cooked brains worked into a creamy paste with cream, seasoned with salt, pepper, lemon juice and nutmeg; the rice boiled in white stock with salt, butter, pepper and cinnamon; served, the rice in small molds, turned out onto the dish, and masked over with brains, sprinkled with finely chopped parsley or chervil.

Brain Patties Or Vol-Au-Vents

Cold cooked brains cut in small dice with mushrooms, made hot in Supreme sauce, filled into patty shells, cover placed on and served.

Savory Omelet Of Calf's Brains

The brains prepared as in the preceding, the omelet mixture made of beaten eggs, finely cut chives, parsley, salt, pepper and nutmeg, the omelet formed, enclosing some of the mixture; served with more of the brains in sauce poured around.

Calf's Brains, Parsley Sauce

The brains blanched, trimmed, and boiled till done in white stock; served on a slice of toast, parsley sauce poured over the brains and garnished with Hollandaise potatoes.

Brain Kromeskies, Maderia Sauce

Slices of cold cooked brains dipped in glaze, encircled with a very thin strip of cold boiled bacon, pinned with a toothpick, dipped in batter and fried, the toothpick removed; served with madeira sauce poured around.

Broiled Brains With Parsley Butter

The brains blanched, trimmed and cut in slices, seasoned, broiled; served on toast with Maitre D'Hotel butter poured over them and garnished with Julienne potatoes.