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.
Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls'
livers in pieces about the size of a filbert, flour and fry them
slightly in butter and a small bit of onion, add half a glass of
Chablis, a cup of good stock, and a bunch of herbs.
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