Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Calves’ Brains à la Béchamel

Cut two cups cooked brains in small pieces. Marinate with [French Dressing]. Melt two tablespoons butter; add four tablespoons chopped peppers, one half cup chopped mushrooms, few drops onion juice, two tablespoons flour, and one cup [Chicken Stock]. Cook five minutes; add brains; season with salt, cayenne, Tabasco and Worcestershire.