No. 1484
Brains with Black or Hazelnut Butter
Cervelles au Beurre Noir ou au beurre Noisette
Have the brains prepared and cooked the same as for the poulette; when done drain and dress them in the center of a very hot dish; strew over with chopped parsley, salt and pepper and baste with black butter; put a dash of vinegar into the pan and pour it over the brains with the butter; both butter and vinegar must be strained through a fine sieve.