A guide to modern cookery

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 MARÉCHALE Cut the brains into regular slices, one-third of an inch thick; treat them _à 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 each, 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. Dip the slices into an almost cold Villeroy sauce, in suchwise as to cover them with a thick coating of it. Leave to cool, and treat them _à l’anglaise_. Set to cook for a few minutes before serving, and dish on a napkin with fried parsley. Serve a light Périgueux sauce separately. 1296—VOL AU VENT DE CERVELLE Prepare a vol-au-vent crust, as explained under No. 2390. Slice the brains, and put the slices into half-a-pint of Allemande sauce, with twelve quenelles of ordinary forcemeat, poached just before dishing up; four oz. of small, cooked mushrooms, and one oz. of truffle slices, five or six of which should be reserved. Pour the