No. 1486
Brains with Venetian or Green Holandaise Sauce
Cervelles a la Sauce Venetienne ou a la Sauce Hollandaise Verte
Blanch the calves' brains the same as for the poulette; divide each one in four parts and dress every piece on a separate oval-shaped slice of bread that has been fried in butter; place them on a hot dish and cover either with Venetian sauce, or Hollandaise vert pre sauce.