Croquettes of brains
Calf’s, or lamb’s or pig’s brains may be used for this dish.
Wash the brains in cold water, put them over the fire in boiling water, cook for two minutes, drain and lay in ice-cold water until cold and stiff.
Beat them into a paste. Have ready some thick drawn butter and beat into the brains until the paste is smooth and stiff enough to handle; add, then, flour to stiffen it yet more; season with pepper, salt and a little very finely minced parsley; flour your hands, make the paste into croquettes; roll in egg and cracker-crumbs; set on the ice for two hours—or more—and fry in deep boiling cottolene or other fat. Drain and serve.