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SHEEP'S BRAINS (a la Maitre d'Hotel)

Proceed just as in the recipe SHEEP'S BRAINS, MATELOTE OF, with the croutons (crusts) glazed and stuck in the dish; and at dinner-time, as soon as you have dished up the brains, take three spoonfuls of bechamel, a good bit of fresh butter, a little salt and cayenne, some parsley chopped and blanched, and the juice of half a lemon; then work the sauce over the fire to render it very hot, and serve quickly.

SHEEP'S BRAINS (a la Maitre d'Hotel), another way.

Prepare and parboil the brains; then lay them in the bottom of a wide stewpan, each brain resting upon a slice of bacon. Add a small bunch of parsley, a small onion, one clove, some salt, a chilli, a couple of slices of lemon, and a quarter of a pint of broth, and cover the whole with a layer of bacon. Cover the stewpan, and let its contents stew slowly for half an hour without being uncovered. Let the brains now stand a couple of hours in the stewpan by the side of the fire, merely that they may acquire the flavour of the accompanying ingredients; but they must neither boil nor simmer, nor in anywise approach ebullition. Have some triangular slices of bread ready fried to garnish the dish with. Drain the brains from the fat, place them upon a dish with the sippets, and pour over them the following sauce. Into a small stewpan put two ounces of butter; when it boils sprinkle in half a table-spoonful of flour. Stir into this half a pint of broth, and put in with it a bunch of parsley and a very small bit of lemon-peel. When the sauce is reduced and of proper consistency, season it with salt and a little cayenne. Strain the sauce, and put it again into the stewpan, adding a little lemon-juice and some chopped parsley. Give it a few boils, and pour it quite hot over the brains.