Hand cut lemons with
this dish.
No. 117. Cervello in Fili serbe (Calf's Brains)
Ingredients: Calf's brains, stock, butter, parsley, lemon.
Boil half a calf's brain in good stock for ten minutes then drain
and pour a little melted butter and the juice of half a lemon over
the brain; add some chopped parsley fried for one minute in butter,
and serve as hot as possible.
No. 118. Cervello alla Milanese (Calf's Brains)
Ingredients: Calf s brains, eggs, bread crumbs, butter.
Scald a 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.
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