1296—Vol au Vent de Cervelle

Prepare a vol-au-vent crust, as explained under No. 2390, Vol-au-Vent Crust. Slice the brains, and put the slices into half-a-pint of Allemande sauce, with twelve quenelles of ordinary forcemeat, poached just before dishing up; four oz. of small, cooked mushrooms, and one oz. of truffle slices, five or six of which should be reserved.

Pour the garnish into the vol au vent; set upon the latter the reserved slices of truffle, and dish on a folded napkin.