Lambs' Brains with Mayonnaise

Steep six lambs' brains in fresh water for half an hour; skin them by lifting off the thin cuticle enveloping them, also the sanguineous fibers, and return them to fresh water to soak for two hours more. Place them in a saucepan with sufficient boiling water to cover, adding salt and vinegar, and let boil slowly for twenty minutes. When cold and drained, dress in a circle, placing between every brain a crouton of red lambs' tongue cut to resemble cocks'-combs; decorate all around with garnishing of eggs (No. 2513), gherkins and beets; fill the center of the circle with some green mayonnaise with fine herbs (No. 612), and surround with pretty clear jelly croutons.