This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Soak and scald the Brains, then boil them in Broth, with two slices of Lemon, sweet Herbs, a clove of Garlick, and two Spice Cloves; cover them with thin slices of Lard: When done, wipe them dry, and serve upon a Sauce a la Bechamel, as in Page 42.
Scald as many small Onions as you think proper; braze them with the Brains in good Broth, with a few slices of Lard, a glass of white Wine, Pepper and Salt, and a faggot of sweet Herbs; then drain the Brains and Onions; garnish the Dish with the Onions, serve upon it Sauce Ravigotte (Page 37) or any other Sauce.
Prepare the Brains as the former, make a Craw-fish Cullis as in Page 8; boil the Tails in Broth and White Wine; garnish the Dish with the Tails, and serve the Cullis upon the Brains.
Calves Brains fried of a fine yellow Colour.
Cut the Brains in four pieces, braze them about half an hour in white Wine, with two slices of Lemon, Pepper and Salt, Thyme, Laurel, Cloves, Parsley and Shallots; then drain them and soak them in Batter made of Flour, a little Oil and white Wine, and Fry them of a fine colour. Or you may bathe them in Eggs and . Bread Crumbs, and afterwards broil them.
Make a Sauce with a bit of Butter, Bread Crumbs, a clove of Garlick, Parsley, Chibol, a glass of white Wine, as much Broth, Pepper and Salt; reduce to a Sauce Consistence, and serve upon brazed Brains.
The Brains brazed as the former; make a Batter with Cullis, Butter and Mustard; bathe the Brains in it, and strew over Bread Crumbs and Cheese; give them colour in the oven, or with a Salamander; and serve them upon Cullis and Mustard. When brazed, they may be broiled slowly, and served with a sharp, re-lishing Sauce.
* The Word Reveil signifies the awakening or sharpening of the Palate.
When done like the Brains, you may either fry or broil them; making the same preparation. They may be served in Matelots or Tureens, or by themselves with any Sauce; or as part of any sort of Ragout.