MARINADE OF BRAINS
Boil the brains; remove the skin and veins; cut them into pieces the size of half an egg; let them stand an hour in a marinade of oil, vinegar, onion, pepper and salt; then wipe and dip them into fritter batter and fry in hot fat. Arrange them on a napkin and serve with tomato sauce.
CALF’S HEAD À LA VINAIGRETTE
Place pieces of hot boiled calf’s head in the center of a dish; split the tongue in two and lay it across two sides of the dish, and the brains on the opposite sides; garnish with parsley and serve with a Vinaigrette sauce, or with a Piquante sauce.
Vinaigrette Sauce (Cold): Three tablespoonfuls of oil, one tablespoonful of vinegar, one teaspoonful each of grated onion, chopped parsley, and capers, one saltspoonful each of salt and pepper.
FALSE TERRAPIN
Cut boiled calf’s head (see page [175]) into pieces one inch square; break into pieces the boiled brains. Make a brown roux; add to it water in which the calf’s head was boiled, in the same proportion as for white sauce; season with salt, pepper, and cayenne, and add a cupful of cream; then put in the pieces of meat, three or four chopped hard-boiled eggs, a few small egg balls, and a glass of sherry; serve very hot; there should be a half more sauce than meat.
CALF’S HEAD À LA POULETTE
Cut boiled calf’s head into pieces one inch square; heat them in hot water; drain and pile them in the center of a hot dish; sprinkle over them a few small egg balls, and pour over the whole a Poulette sauce, using for the sauce water in which the calf’s head was boiled in the place of chicken stock.