Ingredients:
Calf's brains, stock, cream, eggs, spice, Parmesan,
butter.


Directions:
Boil a calf's brain in good stock for ten minutes, let it get cold, cut it up into little balls, and mask each piece with a mixture made of half a gill of cream, the yolks of two eggs, a little spice, a tablespoonful of grated Parmesan, and the whites of two eggs well beaten up. Fry the balls in butter, and serve as hot as possible. You may mask and cook the calf's brain without cutting it up, if you prefer it so.