[1295—CERVELLE A LA VILLEROY]
Cut the raw brains into slices; season them, and poach them in butter.
Dip the slices into an almost cold Villeroy sauce, in suchwise as to cover them with a thick coating of it. Leave to cool, and treat them [à l’anglaise]. Set to cook for a few minutes before serving, and dish on a napkin with fried parsley.
Serve a light Périgueux sauce separately.
[1296—VOL AU VENT DE CERVELLE]
Prepare a vol-au-vent crust, as explained under No. [2390]. Slice the brains, and put the slices into half-a-pint of Allemande sauce, with twelve quenelles of ordinary forcemeat, poached just before dishing up; four oz. of small, cooked mushrooms, and one oz. of truffle slices, five or six of which should be reserved.
Pour the garnish into the vol au vent; set upon the latter the reserved slices of truffle, and dish on a folded napkin.
[1297—AMOURETTES A LA TOSCA]
Poach one lb. of [amourettes], as explained above, and cut them into lengths of one in.
Prepare a garnish of macaroni cohered with butter and grated Parmesan, and add thereto four tablespoonfuls of a crayfish cullis per four oz. of macaroni; three crayfishes’ tails for each person, and two-thirds of the pieces of [amourettes]. Toss well, in order to thoroughly mix the whole; dish in a timbale; cover the macaroni with what remains of the pieces of [amourettes], and cover them slightly with crayfish cullis.