Cervello alla Villeroy (Calf’s Brains)

Italian Meat Recipes

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Ingredients:
Calf’s brains
eggs
flour
mushrooms
Velute sauce

Scald a calf’s brain, and when cold cut it up and mask each piece with a thick sauce made of well-reduced Velute, mixed with chopped cooked mushrooms; flour them over and dip them into the yolk of an egg, and fry as quickly as possible.