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No 119 Cervello alla Villeroy (Calf's Brains)

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

Ingredients: Calf's brains, eggs, flour, mushrooms, Velute sauce.
Scald a calf's brain, and when cold cut it up and mask each piece
with a thick sauce made of well-reduced Velute (No. 2), mixed with
chopped cooked mushrooms; flour them over and dip them into the
yolk of an egg, and fry as quickly as possible.

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