Fried Calves' Brain Garnishing

Calves and lambs' brains are those most generally used for garnishings. They are first soaked so as to be able to scrape and cleanse them properly, then cooked in water with some salt, vinegar, thyme, bay leaf, sliced onions, branches of parsley and pepper corns. Let the brains get cold in a vessel containing their own strained broth, and then divide the calves' brains into six pieces, and lambs' brains into two rounds or ovals. Dip them in beaten eggs, roll them in white bread-crumbs and fry them a fine golden color in hot fat. Serve separately a Chateaubriand sauce (No. 446).