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Page:Mrs Beeton's Book of Household Management.djvu/505

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439
RECIPES FOR COOKING VEAL

rapidly until tender, then drain well. Have the white sauce ready, add to it the macaroni and cream, and season to taste. Dish the slices of brains on a potato border, pile the macaroni in the centre, pour round a little of the hot tomato sauce, and serve the remainder in a tureen.

Time.—40 to 45 minutes. Average Cost, 1s. 8d. Sufficient for 4 to 6 persons.

702.—CALF'S BRAINS WITH MAÎTRE D'HÔTEL SAUCE. (Fr.Cervelles de Veau à la Maître d'Hôtel.)

Ingredients.—Calf's brains, ½ a pint of white sauce (see Sauces), 1 teaspoonful of finely-chopped parsley, 1 teaspoonful of lemon-juice, 1 small onion, 1 tablespoonful of vinegar, salt and pepper.

Method.—Prepare and cook the brains as directed in the preceding recipe, and cut them into small thick slices. Have the sauce ready in a stew-pan, add the parsley, lemon-juice, and season to taste. Put in the slices of brain, and, when thoroughly hot, serve.

Time.—About 30 minutes. Average Cost, 1s. 6d. Sufficient, for 3 or 4 persons.

703.—CALF'S BRAINS WITH BLACK BUTTER SAUCE. (Fr.Cervelles de Veau au Beurre Noir.)

Ingredients.—2 calves' brains, ¾ of a pint of good stock. For the sauce: 1½ ozs. of butter, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of vinegar, salt and pepper.

Method.—Wash the brains in salt and water, remove the skin and fibres, and drain well. Warm the stock in a stewpan, put in the brains, and simmer gently for about 10 minutes, then drain well. Fry the butter in an omelette pan over a quick fire until it acquires a nut-brown colour, then add to it the parsley and vinegar, pour this over the brains and serve.

Time.—From 20 to 25 minutes. Average Cost, 1s. 6d. Sufficient for 4 to 6 persons.

704.—CALF'S BRAINS WITH POULETTE SAUCE. (Fr.Cervelles de Veau à la Poulette.)

Ingredients.—2 calves' brains. For the sauce: ½ a pint of stock, 1½ ozs. of butter, 1 oz. of flour, 2 tablespoonfuls of cream, the juice of 1 lemon, 1 shallot, finely-chopped, 1 teaspoonful of finely-chopped parsley. For the rice border: 1 pint of white stock, 4 ozs. of rice, the yolk of 1 egg, salt and pepper, nutmeg.

Method.—Wash the brains in several waters, put them into a stewpan