Crepine of Brains

Prepare and cook some brains as for the poulette (No. 1481); when well drained, split them in four through the thickest part. Blanch one pound of onions, cut in eighth of an inch dice pieces, in salted water for ten minutes; drain them off, then fry these in butter to cook without coloring; season with salt, pepper, nutmeg, thyme and bay leaf; add a quart of veloute sauce (No. 415), reduce well, suppress the thyme and bay leaf, and thicken with six egg-yolks and a little butter; let this preparation cool off partially, then envelop the slices of brains in plenty of it, and then wrap them in "crepine" or caul fat, giving each one a flat oval-shape; dip in butter and roll in bread-crumbs, broil over a slow fire, and serve on a slightly thickened aspic gravy (No. 391).