Part 1 — No. 119. Cervello alla Villeroy (Calf's Brains)
Reading edition
Ingredients: Calf's brains, eggs, flour, mushrooms, Velute sauce.
Scald a calf's brain, and when cold cut it up and mask each piece with a thick sauce made of well-reduced Velute (No. 2), mixed with chopped cooked mushrooms; flour them over and dip them into the yolk of an egg, and fry as quickly as possible.