Calf’s feet serve chiefly in supplying the gelatinous element of aspics, and the body of braising stock. They are rarely used in the preparation of a special dish; but, should they be so used, they may be cooked and served after the manner directed in the recipes treating of calf’s head. 1287—CALVES’ TONGUES Provided the difference of size be allowed for, calf’s tongue may be prepared like ox tongue, and served with the same garnishes. (See Ox Tongue, Nos. 1153 to 1158 inclusive.) 1288—CALF’S BRAINS AND AMOURETTES Calf’s brains form the most wholesome and reparative diet for all those who are debilitated by excessive head-work; and the same remark applies to the brains of the ox and the sheep. The amourettes mentioned here, which almost always accompany ox brains, are only the spinal marrow of the ox or the calf. This may be used in the preparation of a few special dishes; but all the recipes dealing with brains may be applied to it. 1289—THE COOKING OF BRAINS Carefully remove the membrane enveloping the brains or the amourettes, and put them to soak in fresh water, until they are quite white. Put the brains in a saucepan with enough boiling RELEVES AND ENTREES 4.29 court-bouiilon (No. 163) to cover them well; skim and then set to cook gently. Brains have this peculiarity, namely, that prolonged cooking only stiffens them; thus, calf’s brains only take half an hour tocook; but they may cook for two hours more without harm, seeing that the process only tends to make them firmer. 1290=—CERVELLE A LA BEAUMONT Cut the brains into slices; on each slice put a layer of gratin force-meat (No. 202) prepared from foie gras and softened by means of a little cold, brown sauce, and a slice of truffle✪ Cervelle à la Beaumont. Re- construct the brains by putting the coated slices together again. Roll some puff-paste remains into a galette one-fifth of an inch thick, the diameter of which should be in proportion to the size of the brains under treatment. Put the brains in the middle of the galette, and cover them with the same forcemeat as that laid on the slices; sprinkle with chopped truffles ; moisten the edges of the paste, and draw these over the brains so as to enclose the latter completely. Gild; make a slit in the top for the escape of steam, and bake in a hot oven for fifteen minutes. After taking the pie out of the oven, pour a few tablespoonfuls of Périgueux sauce into the former, and dish on a napkin. 1291—CERVELLE AU BEURRE NOIR Slice the brains; set the slices on a dish, and season them with salt and pepper. Cook two oz. of butter in the frying-pan until it is slightly blackened; throw therein a pinch of parsley pluches, and sprinkle the brains with this butter. Pour a few drops of vinegar into the burning frying-pan, and add it to the brains. 1292—CERVELLE AU BEURRE NOISETTE Slice and season the brains as above. Cook the butter until it has acquired a golden colour and exhales a nutty smell; pour it over the brains, and finish with a few drops of lemon juice and a pinch of chopped parsley. 1293—CERVELLE A LA MARECHALE Cut the brains into regular slices, one-third of an inch thick treat them a l’anglaise with very fine bread-crumbs, and brown them in clarified butter. Dish them in the form of a circle, with a slice of truffle on eack, and garnish the centre of the dish with a fine heap of asparagus-heads cohered with butter. 430 GUIDE TO MODERN COOKERY 1294—CERVELLE A LA POULETTE Prepare half a pint of poulette sauce (No. 101), combined with three oz. of small, cooked, and very white mushrooms. Add the brains, cut into slices; toss them gently in the sauce, taking care lest they break; dish them in a timbale, and sprinkle with a pinch of chopped parsley. 1295—CERVELLE A LA VILLEROY Cut the raw brains into slices; season them, and poach them in butter.

AI-modernized reading of the original text

Calf’s feet serve chiefly in supplying the gelatinous element of aspics, and the body of braising stock. They are rarely used in the preparation of a special dish; but, should they be so used, they may be cooked and served after the manner directed in the recipes treating of calf’s head. 1287—CALVES’ TONGUES Provided the difference of size be allowed for, calf’s tongue may be prepared like ox tongue, and served with the same garnishes. (See Ox Tongue, Nos. 1153 to 1158 inclusive.) 1288—CALF’S BRAINS AND AMOURETTES Calf’s brains form the most wholesome and reparative diet for all those who are debilitated by excessive head-work; and the same remark applies to the brains of the ox and the sheep. The amourettes mentioned here, which almost always accompany ox brains, are only the spinal marrow of the ox or the calf. This may be used in the preparation of a few special dishes; but all the recipes dealing with brains may be applied to it. 1289—THE COOKING OF BRAINS Carefully remove the membrane enveloping the brains or the amourettes, and put them to soak in fresh water, until they are quite white. Put the brains in a saucepan with enough boiling court-bouiilon (No. 163) to cover them well; skim and then set to cook gently. Brains have this peculiarity, namely, that prolonged cooking only stiffens them; thus, calf’s brains only take half an hour tocook; but they may cook for two hours more without harm, seeing that the process only tends to make them firmer. 1290=—CERVELLE A LA BEAUMONT Cut the brains into slices; on each slice put a layer of gratin force-meat (No. 202) prepared from foie gras and softened by means of a little cold, brown sauce, and a slice of truffle. Reconstruct the brains by putting the coated slices together again. Roll some puff-paste remains into a galette one-fifth of an inch thick, the diameter of which should be in proportion to the size of the brains under treatment. Put the brains in the middle of the galette, and cover them with the same forcemeat as that laid on the slices; sprinkle with chopped truffles ; moisten the edges of the paste, and draw these over the brains so as to enclose the latter completely. Gild; make a slit in the top for the escape of steam, and bake in a hot oven for fifteen minutes. After taking the pie out of the oven, pour a few tablespoonfuls of Périgueux sauce into the former, and dish on a napkin. 1291—CERVELLE AU BEURRE NOIR Slice the brains; set the slices on a dish, and season them with salt and pepper. Cook two oz. of butter in the frying-pan until it is slightly blackened; throw therein a pinch of parsley pluches, and sprinkle the brains with this butter. Pour a few drops of vinegar into the burning frying-pan, and add it to the brains. 1292—CERVELLE AU BEURRE NOISETTE Slice and season the brains as above. Cook the butter until it has acquired a golden colour and exhales a nutty smell; pour it over the brains, and finish with a few drops of lemon juice and a pinch of chopped parsley. 1293—CERVELLE A LA MARECHALE Cut the brains into regular slices, one-third of an inch thick treat them a l’anglaise with very fine bread-crumbs, and brown them in clarified butter. Dish them in the form of a circle, with a slice of truffle on eack, and garnish the centre of the dish with a fine heap of asparagus-heads cohered with butter. 1294—CERVELLE A LA POULETTE Prepare half a pint of poulette sauce (No. 101), combined with three oz. of small, cooked, and very white mushrooms. Add the brains, cut into slices; toss them gently in the sauce, taking care lest they break; dish them in a timbale, and sprinkle with a pinch of chopped parsley. 1295—CERVELLE A LA VILLEROY Cut the raw brains into slices; season them, and poach them in butter.

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Cervelle à la Beaumont

A guide to modern cookery