Brains in Matelote

have the brains prepared and cooked as for the aurora. Brown in a pan either with butter or lard, three dozen small raw onions, seasoning with salt and a pinch of sugar; when of a fine color, put them into a small sautoir with some broth, and finish cooking, letting the liquid fall several times to a glaze; drain the brains, wipe dry, and dress them triangle-shaped on a dish; between each brain set a few of the onions, a cluster of stoned and stuffed olives, and one of small mushroom heads. Cover the brains with a brown sauce reduced with red wine, and finished with a little anchovy butter; garnish around with trussed crawfish.