No. 122 Marinata di Cervello Alla Villeroy (Calf’s Brains)
Ingredients: Calf’s brains, stock, Bechamel sauce, eggs, butter, lemon, forcemeat of fowl, flour.
Boil a calf’s or sheep’s brain in good stock, wipe it well, and cut it up. Reduce a pint of Bechamel (No. 3), and add to it the yolks of three eggs, an ounce of butter, and the juice of a lemon. When it boils throw in the cut-up brain; let it cool, then take out the brain and form it into little balls about the size of a small walnut. Make a forcemeat of fowl, and add a dessert-spoonful of flour to it, and spread it out very thin on a paste-board, and into this wrap the balls of brain, each separately. Dip them into a pasta marinate (No. 17), and fry them a golden brown.