Brains a l'Aurora

Remove the thin skin covering the brains also the fibres. Lay the brains in fresh water for several hours, carefully changing it at invervals, then put them in a saucepan, cover with water, and season with salt, whole pepper, chopped onions, thyme, bay leaf, and a little vinegar. Boil, then let simmer for twenty minutes; drain, and cut each one into twelve equal-sized pieces. Arrange them on a buttered and bread-crumbed dish, cover with an aurora sauce, adding to it for each brain the chopped whites of four hard boiled eggs; and some chopped up parsley. Set the four hard yolks on a sieve, and with a spoon press them through over the brains. Spread some butter on top, and brown in a hot oven.