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No 117 Cervello in Fili serbe (Calf's Brains)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Calf's brains, stock, butter, parsley, lemon.
Boil half a calf's brain in good stock for ten minutes then drain
and pour a little melted butter and the juice of half a lemon over
the brain; add some chopped parsley fried for one minute in butter,
and serve as hot as possible.











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