| 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, and fry them a golden brown.
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