CALVES’ BRAINS À LA VINAIGRETTE
Wash the brains carefully in lukewarm water, rejecting all the small membranes, then soak for an hour in cold water to which a tablespoonful of vinegar and a good pinch of salt have been added. Then drop into boiling water or veal broth, seasoned with a little onion and a blade of mace. Simmer about eighteen minutes, drain, and serve with sauce vinaigrette. This consists of the yolks of two hard-boiled eggs chopped and pressed through a sieve, a tablespoonful chopped parsley, and a tablespoonful chopped pickles, a teaspoonful shallot pressed through a sieve, two tablespoonfuls Tarragon vinegar, four tablespoonfuls olive oil, a teaspoonful salt, a teaspoonful dry mustard stirred in a tablespoonful cold water, and a dash of pepper. Mix thoroughly in a bowl and serve in a sauce-boat with the brains.
Mrs. Frank