European and American cuisine

Calves' Brain. — How to blanch. — Soak 2 sets of calves' brains for several hours in cold water, changing the water often. Remove the loose skin, place the brains in a saucepan, cover with cold water; add ⅛ gill of white vinegar, a small bouquet, ⅛ tablespoonful salt, 8 whole peppers, and 1 onion ; boil 10 minutes. Then set the saucepan aside, leaying the brains to cool in their broth ; they are then ready to use for any dish that may be required. Calves' Brain with Black Butter. — Blanch 2 sets of calves' brains. Cut each one in two. Dress them on a hot dish and pour 2 tablespoonfuls of black butter over each. Or the brains may be served with sauce tartare or vinaigrette sauce. Calf's Brain Fried. — Blanch 2 sets of calves' brains, leaving them to cool in the broth, remove, cut each one in two, dust them with flour, dip in egg and cover with bread crumbs, and fry in deep fat or butter light brown. Serve with black butter or any sauce desired. Coquilles of Calves' Brain. — Cut 2 sets of blanched calves' brains into slices, place them in a wide saucepan with 1 tablespoonful butter, toss them for a few minutes over the fire ; add ¼ cupful sliced mushrooms, ½ gill of white wine, ¼ gill mushroom liquor, cover and cook 10 minutes. Cook ⅛ tablespoonful flour with ⅛ tablespoonful butter 2 minutes; add ⅛ cupful white broth or boiling water with a little beef extract; add ¼ teaspoonful each of salt, pepper, and nutmeg; cook a few minutes, add ½ gill of cream and the brains. Remove from fire, fill the preparation into 6 or 8 table shells, sprinkle over a few bread crumbs and a little melted butter, bake light brown in a hot oven, serve on a dish with folded napkin. Calves' Brain à l'Alfons. — Blanch 2 sets of calves' brains and let them cool in the broth. Put two ounces each of finely-cut raw ham and pork in a low wide saucepan, lay the brains on top ; add ⅛ cup of white wine or the juice of 1 lemon, cover all with veal or chicken broth, lay a few slices of larding pork on top ; place the saucepan over the fire, cover and cook slowly 15 minutes. Then drain the brains on a sieve and cut them in slices. Melt 1 ounce butter in a saucepan, add the brains, and toss them for a few minutes over the fire. Arrange the brain slices over 6 slices of buttered toast, pour over 1 pint of hot tomato Allemande sauce, and serve. Calves' brains prepared in this way may be served with Allemande, velout6, or bechamel sauce. Sweetbreads may be prepared in the same way. Ramkins of Calves' Brain.— Line 6 ramikin cups with chicken cream forcemeat. Cut 2 sets of blanched calves' brains in slices, lay them in a pan, pour over ⅛ pint of stock or veal broth, cover with buttered paper and place 15 minutes in a hot oven,