Having carefully washed the brain, boil it very fast, in order to harden
it, in well-seasoned gravy. When it is done, take it out of the gravy
and set it aside until cold. Cut it either in slices or in halves, dip
each piece in egg, then in bread-crumbs well seasoned with dried and
sifted parsley, pepper, and salt, fry them in a little butter until
brown. The gravy having become cold, take off the fat, and boil it in a
stewpan without a lid until it is reduced to a small quantity; pour it
round the brain, and serve.