Slice the brains; set the slices on a dish, and season them with salt and pepper.
Cook two oz. of butter in the frying-pan until it is slightly blackened; throw therein a pinch of parsley [pluches], and sprinkle the brains with this butter. Pour a few drops of vinegar into the burning frying-pan, and add it to the brains.
[1292—CERVELLE AU BEURRE NOISETTE]
Slice and season the brains as above. Cook the butter until it has acquired a golden colour and exhales a nutty smell; pour it over the brains, and finish with a few drops of lemon juice and a pinch of chopped parsley.
[1293—CERVELLE A LA MARÉCHALE[!-- TN: acute invisible --]
Cut the brains into regular slices, one-third of an inch thick; treat them [à l’anglaise] with very fine bread-crumbs, and brown them in clarified butter.
Dish them in the form of a circle, with a slice of truffle on each, and garnish the centre of the dish with a fine heap of asparagus-heads cohered with butter.
[430]
][1294—CERVELLE A LA POULETTE]
Prepare half a pint of poulette sauce (No. [101]), combined with three oz. of small, cooked, and very white mushrooms.
Add the brains, cut into slices; toss them gently in the sauce, taking care lest they break; dish them in a timbale, and sprinkle with a pinch of chopped parsley.