Boil one-half pound of brains gently for about twenty minutes, and then put them in cold water for a few minutes; peel off the outside, chop up the brains and add one-half breakfast cupful of breadcrumbs; mash all together, add a teaspoonful of finely-minced parsley, one ounce of butter, the yolk of an egg, a little lemon juice, grated nutmeg, and salt and pepper to taste. Mix all well together, and after flouring the hands make it up into shapes resembling sausages. Coat these with flour and fry in a wire basket, in lard or butter, until they are of a slight yellow color. Serve with cream sauce.

Calf's Brains In Matelote

Peel twenty small onions and put them into a saucepan with one ounce of butter, and fry to a light brown color; add half an ounce of flour, stirring well for a few minutes; then add one-half breakfast cupful of good broth, one teacupful of red wine, and salt and pepper to suit the taste. Place the pan on the side of the fire, and let the liquor simmer for thirty minutes. Open a can of mushrooms, pick them over, wash, and cut into fairly small pieces; put them into the sauce and boil for eight minutes longer. Drain the boiled brains, place on a warm dish, surrounded with the onions and mushrooms, and serve with the sauce poured over all.

Calf's Brains In Scallop Shells

After boiling two brains, cut them into dice, season well, and put them into a basin. Gradually reduce two or three tablespoonfuls of bechamel sauce in a saucepan, and add two tablespoonfuls of melted glaze. When it is cooked to a nice cream, add four tablespoonfuls of cooked sweet herbs, cook the mixture for two or three minutes, then add the brains, and take the pan off the fire. Have ready eight or nine well-cleaned scallop shells, fill them with the mixture, sprinkle over some grated Parmesan cheese, and glaze. Serve hot.

Calf's Brains, Poulette Style

Put a large piece of butter in a saucepan, and after melting it gradually add one teacupful of flour, mix well together and add one teacupful of clear broth, taking care to stir well all the time, then add about half a gill of white or Madeira wine and water in equal parts. Next add a few small onions and mushrooms and boil until they are done, adding a little grated nutmeg and salt and pepper according to the taste; when these are soft put in the brains and boil again for twelve or fifteen minutes; take out the brains and put them on a dish, add the yolk of an egg and the juice of a lemon to the sauce and pour it over the brains. The dish must be served very hot.

Calf's Brains With Black Or Brown Butter

After cleaning, blanching and preparing take three calf's brains, put them in a stewpan and cover over with water, add two or three pinches of salt, one-half breakfast cupful of vinegar, one medium-sized sliced carrot, one sprig of thyme, one bay leaf and a dozen whole peppers; boil for five minutes, drain thoroughly and cut each brain into halves. Arrange on a dish, and serve with one gill of very hot black or brown butter.