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Tongue, Sweetbread, Calf's: Villeroy

No. 122. Marinata di Cervello alla Villeroy (Calf's Brains) Ingredients: Calf's brains, stock, Béchamel sauce, eggs, butter, lemon, forcemeat of fowl, flour.

Boil a calf's or sheep's brain in good stock, wipe it well, and cut it up. Reduce a pint of Béchamel (No. 3), and add to it the yolks of three eggs, an ounce of butter, and the juice of a lemon, When it boils throw in the cut-up brain; let it cool, then take out the brain and form it into little balls about the size of a small walnut. Make a forcemeat of fowl, and add a dessert-spoonful of flour to it, and spread it out very thin on a paste-board, and into this wrap the balls of brain, each separately. Dip them into a pasta marinata (No. 17), and fry them a golden brown.

No. 123. Minuta alla Milanese (Lamb's Sweetbread) Ingredients: Lamb's sweetbread, butter, onions, stock, Chablis, salt, lemon, herbs, cocks' combs, fowls' livers.

Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls' livers in pieces about the size of a filbert, flour and fry them slightly in butter and a small bit of onion, add half a glass of Chablis, a cup of good stock, and a bunch of herbs. Reduce the sauce, and thicken it with a tablespoonful of butter and flour fried together.

Make a border of Risotto all' italiana (No.190), and put the sweetbread, &c., together with the sauce in the centre.

No. 124.

Animelle al Sapor di Targone (Lamb's Fry) Ingredients : Lamb's fry, ham, garlic, larding bacon, spice, herbs, butter, flour, stock.

The lamb's fry should be nearly all sweetbread, and very little liver. Lard each piece with bacon and ham, and roll it in chopped herbs and a pinch of pounded spice. Then dip it in flour and braize in good stock, to which add three ounces of butter, some bits of bacon, ham, a bay leaf, herbs, and a clove of garlic with two cuts.

Cook until the fry is well glazed over, and serve with Tarragon sauce (No. 8). Do not leave the garlic in longer than ten minutes.

No. 125. Fritto Misto alla Villeroy Ingredients: Cocks' combs, calf's brains, sweetbread, stock, truffles, mushrooms, Villeroy, eggs, bread crumbs.

Cook some big cocks' combs, bits of calf's brains, and sweetbread in good stock, then drain them and marinate them slightly in lemon juice and herbs. Prepare a Villeroy (No. 18), and add to it cuttings of sweetbread, brains, truffles, mushrooms, &c.

When it is cold, mask the cocks' combs and other inspice, herbs, butter, flour, gredients with it, egg and bread-crumb them, and fry them a golden brown.

No. 126. Fritto Misto alla Piemontese Ingredients: Sweetbread, calf's brains, ox palate, flour, eggs, Chablis, salt, herbs, butter.

Make a thin paste with a tablespoonful of flour, the yolks of two eggs, two spoonsful of Chablis, and a little salt. Mix this up well, and if it is too thick add a little water. Beat up the whites of the two eggs into a snow.

In the meantime blanch a sweetbread, half a calf's brain, and a few bits of cooked ox palate; boil them all up with a bunch of herbs; cut them into pieces about the size of a walnut, and dip them into the paste so that each piece is well covered, then dip them into the beaten-up whites of egg, and fry them very quickly in butter. This fry is generrally served with a garnish of French beans, which should not be cut up, but half boiled, then dried, floured over and fried together with the other ingredients. The ox palates should be boiled for at least six hours before you use them in this dish.