calf's brain and let it get cold. Wipe it on a cloth, and get it
as dry as possible, then cut it into pieces about the size of a walnut,
egg and bread crumb them, fry in butter, and strew a little salt over
them.

No. 119. Cervello alla Villeroy (Calf's Brains)

Ingredients: Calf's brains, eggs, flour, mushrooms, Velute sauce.

Scald a calf's brain, and when cold cut it up and mask each piece with
a thick sauce made of well-reduced Velute (No. 2), mixed with chopped
cooked mushrooms; flour them over and dip them into the yolk of an egg,
and fry as quickly as possible.

No. 120. Frittura of Liver and Brains

Ingredients: Calf's liver and brains (or lamb's or pig's fry), butter,
ham, flour, puff pastry.

Cut up half a pound of liver in small slices, flour and fry them in
butter or dripping, together with a calf's or pig's or sheep's brain,
previously scalded and also cut up. Serve with bits of fried ham and
little diamond-shaped pieces of puff pastry.

No. 121. Cervello in Frittata Montano (Calf's Brains)

Ingredients: Calf's brains, stock, cream, eggs, spice, Parmesan, butter.

Boil a calf's brain in good stock for ten minutes, let it get cold, cut
it up into little balls, and mask each piece with a mixture made of half
a gill of cream, the yolks of two eggs, a little spice, a tablespoonful
of grated Parmesan, and the whites of two eggs well beaten up. Fry the
balls in butter, and serve as hot as possible. You may mask and cook the
calf's brain without cutting it up, if you prefer it so.

No. 122. Marinata di Cervello alla Villeroy (Calf's Brains)

Ingredients: Calf's brains, stock, Bechamel sauce, eggs, butter, lemon,
forcemeat of fowl, flour.

Boil a calf's or sheep's brain in good stock, wipe it well, and cut it
up. Reduce a pint of Bechamel (No. 3), and add to it the yolks of three
eggs, an ounce of butter, and the juice of a lemon. When it boils throw
in the cut-up brain; let it cool, then take out the brain and form it
into little balls about the size of a small walnut. Make a forcemeat of
fowl, and add a dessert-spoonful of flour to it, and spread it out
very thin on a paste-board, and into this wrap the balls of brain, each
separately. Dip them into a pasta marinate (No. 17), and fry them a
golden brown.

No. 123. Minuta alla Milanese (Lamb's Sweetbread)

Ingredients: Lamb's sweetbread, butter, onions, stock, Chablis, salt,
lemon, herbs, cocks' combs, fowls' livers.