Procure eight or ten lambs’ brains and put them in lukewarm water to
disgorge, take off the skins, put the brains in a stewpan with two
minced onions, a bunch of parsley, and a little carrot, cover with
water, add a glass of vinegar, and a little salt, and boil them ten
minutes, then lay them on a cloth and divide each piece in two thin
slices, have eight paper cases in which lay the slices of brains,
seasoning separately, place a piece of butter on the top of each, with a
little chopped parsley, lemon-juice, and a spoonful of white sauce (No.
7); egg and bread-crumb the top, and place them in a hot oven to brown,
dress upon the dish in the cases pyramidically and serve.