Sauté a clove of garlic, cut fine, in two tablespoonfuls of butter; add half a pound of mushrooms, peeled and broken in pieces, and one fourth cup of flour and sauté until well browned. Then add one fourth teaspoonful, each, of mace and paprika, half a teaspoonful of salt and very gradually one cup and a half of stock and cook five or six minutes. Then add three calves' brains, cooked and cut in cubes, and a teaspoonful of chopped parsley. When the mixture is thoroughly heated, add the yolks of two eggs, beaten and diluted with a tablespoonful of lemon juice. Serve in patties, Swedish timbale cases, or in croustades of bread.