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.
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