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No 122 Marinata di Cervello alla Villeroy (Calf's Brains)

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







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.











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