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No 121 Cervello in Frittata Montano (Calf's Brains)

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







Ingredients: Calf's brains, stock, cream, eggs, spice, Parmesan,
butter.
Boil a calf's brain in good stock for ten minutes, let it get cold,
cut it up into little balls, and mask each piece with a mixture
made of half a gill of cream, the yolks of two eggs, a little
spice, a tablespoonful of grated Parmesan, and the whites of two
eggs well beaten up. Fry the balls in butter, and serve as hot as
possible. You may mask and cook the calf's brain without cutting
it up, if you prefer it so.











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