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Rissoles of Calves' Brains

Take two sets of brains; let them soak for some time in warm water; skim them carefully, and boil them a quarter of an hour in salt and water; let them drain; then fry them in four ounces of butter. When they have lost their fluidity, sprinkle them with a spoonful of flour, fry them again a little, and pour over as much broth as will convert them into a thickish fluid; beat up the yolks of three eggs and add to it, that it may become firm and thick; season with pepper, salt, and grated nutmeg; and lastly, add two ounces of beef marrow chopped fine, and set it aside to get cold. Roll out puff-paste, stamp it in forms with a cutter, rub the edges with yolk of egg, put a table-spoonful of force-meat in the centre; lay a piece of the same-sized paste over, pinch down the edges in the shape of a half-moon or any other shape you may fancy; dip them in egg beaten up, sprinkle them thickly with bread-crumbs, and fry them in hot lard. Serve them quite hot; when you take them out of the pan, throw a handful of fresh-picked parsley into the hot lard; stir it about gently, and when it ceases crackling take it out, at which moment it will be of a fine green and crisp; sprinkle it with salt, and strew it over the rissoles.