_To prepare._--Put the brain in a bowl of cold water and a tablespoonful
of vinegar and leave it in from one to two or three hours, that is, till
you are ready to use it, but do not leave it more than five or six hours
and not less than one hour. Take it off, remove the thin skin and
blood-vessels that are all around.
_To boil._--When prepared, put the brain in a small saucepan, cover it
with cold water; add two tablespoonfuls of vinegar, half an onion
sliced, three stalks of parsley, one of thyme, a bay-leaf, six
pepper-corns, one clove, salt, boil about five minutes and take off the
fire. Cut each half of the brain in two, from side to side; place the
four pieces on a dish, the part cut upward.
_Au Beurre Noir._--When dished as above directed, put two ounces of
butter in a frying-pan and when melted turn into it two tablespoonfuls
of vinegar, boil two or three minutes, then throw into it half a dozen
stalks of parsley, take them off immediately with a skimmer, turn the
butter and vinegar over the brain; spread the parsley around, and serve.
_Stewed, or in Matelote._--When prepared as directed, put it in a small
saucepan and cover it with claret wine; add half an onion sliced, one
clove of garlic, one clove, two sprigs of parsley, one of thyme, salt, a
bay-leaf, six pepper-corns, and boil gently for about fifteen minutes.
Cut and dish it as directed above; turn the sauce over it through a
strainer and serve--it is understood, the sauce in which it has been
cooked.
_Fried._--Prepare as directed, cut in about six slices, dip them in
batter, and fry in hot fat. (_See direction for_ Frying.)
_In Poulette._--Prepare and boil it as directed, split each half of the
brain in two or four pieces, place them tastefully on a dish, spread a
_poulette_ sauce all over, and serve warm. It may also be prepared and
served with a _piquante_ sauce. When the _piquante_ sauce is made, put
the brain or brains in, boil ten minutes, and serve as it is.