1294—Cervelle à la Poulette

Prepare half a pint of poulette sauce (No. 101, Poulette Sauce), combined with three oz. of small, cooked, and very white mushrooms.

Add the brains, cut into slices; toss them gently in the sauce, taking care lest they break; dish them in a timbale, and sprinkle with a pinch of chopped parsley.