Carefully wash an ox brain, and boil it for a quarter of an hour in
well-seasoned stock. When the brain is cold, cut it into slices as thin
as possible, dip each of them in batter, drop them as you do them into a
stewpan half-full of fat at a temperature of 430 deg., or that which
will brown instantly a piece of bread dipped into it. To make the
batter, mix two large tablespoonfuls of fine flour with four of cold
water, stir in a tablespoonful of dissolved butter or of fine oil, the
yolk of an egg, and a pinch of salt and pepper; when ready to use, beat
the white of the egg to a strong froth, and mix with it. Do not fry more
than two fritters at once; as you take them up, throw them on paper to
absorb any grease clinging to them, serve on a napkin or ornamental
dish-paper. If this recipe is closely followed, the fritters will be
light, crisp, delicate morsels, melting in the mouth, and form besides a
very pretty dish. Garnish with fried parsley; take care the parsley is
thoroughly dry, put it into a small frying-basket, and immerse it for an
instant in the fat in which the fritters are to be cooked. Turn it out
on paper, dry, and serve.