Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
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Tongue, Sweetbread, Calf's: Brains
No. 117. Cervello in Filiserbe (Calf's Brains) Ingredients: Calf's brains, stock, butter, parsley, lemon.
Boil half a calf's brain in good stock for ten minutes, then drain and pour a little melted butter and the juice of half a lemon over the brain; add some chopped parsley fried for one minute in butter, and serve as hot as possible.
No. 118. Cervello alla Milanese (Calf's Brains) Ingredients: Calf's brains, eggs, bread crumbs, butter.
Scald a calf's brain and let it get cold. Wipe it on a cloth, and get it as dry as possible, then cut it into pieces about the size of a walnut, egg and bread crumb them, fry in butter, and strew a little salt over them..
No. 119. Cervello alla Villeroy (Calf's Brains) Ingredients: Calf's brains, eggs, flour, mushrooms, Veluté sauce.
Scald a calf's brain, and when cold cut it up and mask each piece with a thick sauce made of well-reduced Veluté (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.
No. 120. Frittura of Liver and Brains Ingredients: Calf's liver and brains (or lamb's or pig's fry), butter, ham, flour, puff pastry.
Cut up half a pound of liver in small slices, flour and fry them in butter or dripping, together with a calf's or pig's or sheep's brain, previously scalded and also cut up.
Serve with bits of fried ham and little diamond - shaped pieces of puff pastry.
No. 121. Cervello in Frittata Montano (Calf's Brains) Ingredients: Calf's brains, stock, cream, eggs, spice, Parmesan butter.
Boil a calf's brain in good stock for ten minutes, let it get cold, cut it up into little balls, and mask each piece with a mixture made of half a gill of cream, the yolks of two eggs, a little spice, a tablespoonful of grated Parmesan, and the whites of two eggs well beaten up. Fry the balls in butter, and serve as hot as possible. You may mask and cook the calf's brain without cutting it up, if you prefer it so.