One calf's brain, parboiled; a heaping tablespoonful of blanched and chopped almonds (very fine); whites of four eggs, salt and white pepper to taste.

Beat the brains to a cream, stir in the other ingredients; fill small buttered moulds or pate-pans, set in a pan of boiling water and cook in a good oven fifteen minutes after the boil recommences. Turn out carefully on a hot dish, and serve with a good white sauce. These may be made of pig's brains also.