Ingredients:
Calf’s brains
stock
Bechamel sauce
eggs
butter
lemon
forcemeat of fowl
flour

Boil a calf’s or sheep’s brain in good stock, wipe it well, and cut it up. Reduce a pint of Bechamel, and add to it the yolks of three eggs, an ounce of butter, and the juice of a lemon. When it boils throw in the cut-up brain; let it cool, then take out the brain and form it into little balls about the size of a small walnut. Make a forcemeat of fowl, and add a dessert-spoonful of flour to it, and spread it out very thin on a paste-board, and into this wrap the balls of brain, each separately. Dip them into a pasta marinate, and fry them a golden brown.

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