Sirloin of Beef with Brain Patties

Prepare and cook a sirloin as mentioned in (No. 1357), glaze and lay it on a very hot dish, and pour a little good gravy over. Serve separately some patties filled with brains cut in small squares combined with as much mushrooms cut the same, sauteing both in butter, season with salt, pepper, chopped parsley and finish with well buttered veloute sauce (No. 415). Serve also at the same time a sauce-boat of half-glaze with Madeira (No. 400), having it well buttered.