Calf's Brains in Cases au Gratin

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The brains, after being cleansed, boiled, and cut into small collops, must be added to some well-seasoned Allemande, Bechamel, ravigotte, or maitre-d'hotel sauce —previously made hot; mix them gently in this, and with the preparation fill some paper cases, No. 325; strew fried bread-crumbs upon the tops; push in the oven for a few minutes; dish up the cases on a napkin with fried parsley, and serve hot.

Note.—Ham, tongue, truffle, mushrooms, or any kind of pickles may be added, in small quantities.

No. 569