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SHEEP'S BRAINS (en Matelote)

Prepare the brains as for SHEEP'S BRAINS, A LA MAITRE D'HOTEL, almost the only difference being in the sauce poured upon them, which is thus made. Put two ounces of butter into a stewpan. When it has done boiling, stir into it half a table-spoonful of flour. Stir the butter and flour till smooth, and let it fry gently until it has acquired a rich brown colour, of reddish hue. Next add by degrees a pint of white wine (Madeira or sherry), and half a pint of well-flavoured and rich broth, but without any fat. Put in also a bunch of herbs so tied up that it may easily be taken out before the sauce is used. This bunch is to consist of parsley, green onions, half a bay-leaf, a very small bit of thyme, and a clove of garlic. Let the sauce reduce; then throw in a few morels, small mushrooms, and small bleached onions. Season with salt, black pepper, and cayenne. When the sauce is on the point of being done, put into it a couple of ounces of truffles cut into slices and fried on both sides in butter. Let the sauce boil up again, and it is ready. Arrange the brains in the dish with sippets of toast, garnish with forcemeat balls, and with some crayfish; then pour the sauce over them, and serve up immediately.