Brains a la Chassaigne

Prepare the brains the same as for the poulette; drain and dress them on a hot dish and cover with the following sauce: Have a pint of veloute, four hard boiled egg-yolks pounded with six ounces of butter, a tablespoonful of English mustard; pass the whole through a fine sieve, and add chopped and blanched chervil, chives, tarragon, and shallot, also a little spinach or vegetal green. Season properly, then add just when serving, a few chopped gherkins; pour this sauce over the brains.