Procure two sets of brains, leave them four hours in water to disgorge,
take off the skin which covers them, and put them in a stewpan, with a
pint of water, one wineglass of vinegar, some salt, two onions sliced, a
carrot, a few cloves, and a bunch of parsley, thyme, and bay-leaf; let
boil gently from twenty minutes to half an hour, take them up, lay on a
cloth, and cut each one in halves, place them in the dish and serve with
a sauce Hollandaise (No. 66), matelote (No. 62), maître d’hôtel (No.
43), or piquante (No. 27), or beurre noir (No. 306).