Of animals are esteemed by the cook in producing delicate entries, and are remunerative to the proprietor on account of their small cost. They must, before cooking, be thoroughly cleansed of the skin and blood that covers them; they are easily digested, and fairly nutritious.

Scrambled Brains

Pigs, sheep, calf or beef brains, as there is scarcely any difference in the flavor, being all composed of the same material, are cleansed, par-boiled in salted water with a dash of vinegar, taken up, drained, cut into small pieces, added to an equal volume of beaten eggs, seasoned with salt, pepper and nutmeg, poured into a pan containing butter, and scrambled around till set. Served on toast (optional), garnished with croutons and parsley.

Brain Forcemeat

Cold boiled brains minced, then pounded to a paste with flour, egg yolks; seasoned with nutmeg, salt, pepper and chopped parsley.

Brain Croquettes With Peas

The croquettes formed in cone shapes of "brain forcemeat" breaded, fried, served with a frill stuck into the croquette, and garnished with green peas at the ends of the dish, with Alle-mande sauce at side

Brain Cutlets, Villeroi Sauce

The cutlets size and shape of small lamb chops made of "brain forcemeat" with a piece of macaroni to represent the bone, breaded, fried; served with Villeroi sauce poured around.

Brain Cakes With Bacon

The cakes size and shape of small codfish cakes, made of "brain forcemeat" breaded, fried, served with a slice of broiled bacon and Bechamel sauce poured around.

Roast Brains With Forcemeat Balls

Calf's brains par-boiled and trimmed, seasoned with salt and pepper, dipped in melted butter, then rolled in flour, quickly roasted and basted with butter; served garnished with fried balls of "brain forcemeat" and fines herbes sauce poured around.

Scalloped Brains In Shell

Cold cooked brains in slices, mixed with a white Italian sauce, filled into scallop shells, sprinkled with grated cheese and bread crumbs, baked, served in the shells (called, CERVEAUX EN COQUILLE AU GRATIN).

Brains And Mushrooms In Cases

Cold cooked brains and button mushrooms cut in neat pieces, tossed in butter over a quick fire to color lightly, then moistened with Supreme sauce; served in fancy paper cases.

Calf's Brains And Tongue, Mushroom Sauce

The brains par-boiled and trimmed, the tongues boiled, skinned, trimmed and cut lengthwise, dipped in cooling Piquante sauce; when cold, both breaded and fried; served with mushroom sauce.

Fried Brains With Brown Butter

The brains blanched and trimmed, seasoned, brushed with butter, rolled in flour, dipped in beaten eggs, then fried; served with brown butter poured over them, made by melting butter over a quick fire till it froths and browns, then adding to it the juice of a lemon and some finely chopped parsley (called, CERVEAUX AU BEURRE NOIR).