1295—Cervelle à la Villeroy

Cut the raw brains into slices; season them, and poach them in butter.

Dip the slices into an almost cold Villeroy sauce, in suchwise as to cover them with a thick coating of it. Leave to cool, and treat them No. 174, Anglaise (for Egg-and-bread-crumbing). Set to cook for a few minutes before serving, and dish on a napkin with fried parsley.

Serve a light Périgueux sauce separately.