French dishes for American tables

206. Calves' Brains ail Gratin. Put into cold water four calves' brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water and let them soak for two hours, being careful to change the water every half-hour, then drain them ; put for a moment in a saucepan on the fire, four ounces of butter and a large sliced onion ; add the brains, season with pepper and salt, and let them simmer gently, turning them over so that both sides may be done, and drain off the grease; butter a deep dish, which sprinkle all over with bread-crumbs ; add a very thick bechamel sauce (Art. 83) to the brains, which put in the dish, let them cool, sprinkle breadcrumbs and some melted butter on top ; send to a moderate oven for half an hour, and serve, 207. Calves' Brains a la Poulette. Proceed as for beef's brain, allowing only half the time to boil ; put four brains on a dish, and pour over them a sauce a la poulette (Art. 103). 208. Fried Calves' Brains, Tomato Sauce. Boil four calves' brains as the preceding, drain them, and cut them into medium-sized pieces ; beat up two eggs, to which add a little salt and pepper ; dip the brains in the eggs and then sprinkle them with bread- crumbs ; put plenty of lard in a frying-pan, and, when very hot, fry the brains, and also some parsley ; drain, and serve with a tomato sauce in a separate dish. 209. Calves' Ears farcied. Take four wellscalded calves' ears ; put them in two quarts of boiling water on the fire for half an hour, after which put in cold water ; then clean the inside of the ears well, and place in a saucepan with a quart of consomme* (Art. 1), a claret-glass of white wine, the juice of a lemon, four cloves, four branches of thyme, three bay-leaves, one clove of garlic, and a dozen branches of parsley tied together ; boil gently for two hours, drain them, and fill the inside of the ears with a chicken farce (Art. 11), to which add a tablespoonful of parsley chopped fine ; sprinkle with bread-crumbs and a few drops of melted butter; send them to the oven, and, when a nice light brown, serve with a tomato sauce (Art. 90) surrounding them, or a sauce piquante (Art. 86). 210. Calves' Liver Saute, Sauce Poivrade. Cut two pounds of calf's liver in equal pieces, put two ounces of melted butter in a frying-pan with your calf's liver, fry on both sides, and serve with a sauce poivrade (Art. 95). an. Broiled Calf's Liver. Cut thin two pounds of calf's liver in equal pieces, roll in flour, and broil on a gridiron ; a little melted butter on each piece ; broil on both sides and put them on a dish, with a little melted butter, a little chopped parsley, the juice of a lemon, salt, and pepper, well mixed together. 212. Calf's Liver with Bacon. Fry two pounds of calf's liver, cut in pieces, and serve with very thin slices of bacon, or with half a pint of Spanish sauce (Art. 80), to which add a claret-glass of port or claret, and three tablespoonfuls of currant jelly mixed in a tablespoonful of water. Boil gently for three or four minutes, and serve.