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Breaded Calves' Brains

Soak the brains of two calves in cold water one-half hour, and then remove the thin membrane covering them and see that they are perfectly white and bloodless. Divide each brain into six portions-twelve in all-and tie each up in a small piece of muslin. Put them into enough boiling water to cover them and boil gently one-half hour; then take them up, change the hot water for cold and put them back. When they are cool take off the muslin and season them generously with salt and pepper. Dip them in beaten egg also seasoned with salt and pepper then into fine bread crumbs; put them into a frying basket and cook in boiling fat two minutes. Serve with ravigote or cream sauce.

RICE À LA CRÉOLE-Chop one large onion and a slice of cooked ham very fine. Put this into a saucepan with one tablespoon of butter and one cup of boiled rice. To this add three-fourths of a can of tomatoes which have been thoroughly cooked and seasoned with salt and paprika. Mix all thoroughly, put in a baking-dish, cover with bread crumbs and bake for fifteen minutes.