Gancel's culinary encyclopedia of modern cooking

In butcher terms the lights are composed of: head, ears, brains, tongue, sweetbreads, liver, kidneys, heart, lungs, haslets, fry, feet, palate, snout, tail and udder. All of these lights when well prepared are considered very succulent and nourishing. They can be found at all butchers. BRAINS AND SPINAL MARROW Cervelles et Amourettes Brains have no sapidity, as they contain a large pro¬ portion of albumine. Soak in water and take off th& thin skin which surrounds them, wash well in several different waters. Cook in water with a little lemon or vinegar, season highly. If to be eaten immediately, cook 20 to 30 min¬ utes. Otherwise, cook one hour and let stand in their stock. Spinal marrow is a continuation of the brain and is prepared in the same manner as brains and is used mostly for garnishings. Following are 40 recipes for preparation. Atteraux, In skewer, cov. Villeroy sa., breaded English style, fried, divers sa. Beaumont, Sliced cov. w. foi-g. pu. and truf. between puff paste (rissole style), truf. sa., baked or fried. — 237 — iBeurre Noir, Split’, sea. capers, coy. black butter w. vinegar in pan, chopped parsley. Bouchees (Patties), Cut in dice, mu. truf., thi. All. or cream sa. Bourguignonne, Sliced, Bourguignonne sa. w. salt pork cut in dice, saute mu. and glazed onions. Caisses, Case or crust’ade, sliced or in dice, thi. w. sa. according to article. Coquille, In shell border of duchesse pot., sliced w. sa. according to article. Cromesquis, “Polish croq.” brains rolled in pancake or in caul., dipped in frying batter, fried, divers sa. Croquettes, Salpicon of brains (See heading of cro¬ quettes). Ecossaise, Surround mould w. pancake and for-meat fil. w. brains salpicon, Ecossaise sa. Frite, Fried plain, breaded English style, cov. Villeroy sa., etc., gar. and sa. optional. Fritot, Brains pickled w. lemon, sea. dipped in frying batter and fried, tom. sa. Gratine (Gratin, Brains, cov. Italienne sa., gar. w. ri¬ sotto. Grille (Broiled), Breaded w. butter divers butter or sa. Italienne, Sliced, cov. w. Italienne sa., gar. w. risotto. Marechaie, Sliced breaded w. butter or English style, gar. asp. tips. Marinade, Pickled divers styles, breaded or in batter, etc., and fried according to your choice. Matelotte (See Bourguignonne), Matelote name used only for fish. Mayonnaise, Cold, sliced, cov. w. may. sa., gar. w. shred¬ ded lettuce, dec. on top hard boiled egg, capers, fiherbs. Mazagran, Bordered "w. Duchesse pot. sliced mu- and w. nut, sausages around, tom. sa. Meuniere, Sliced, ^fried in butter, cov. Meuniere butter, fi-herbs. Montrouge, Sliced, cov. w. mu. pu. on tartelet fil. w. sliced mu. thi. ere. sa. cov. Mornay, glazed. — 238 — Mousse et Mousseline, Mixed calf’s brain, pu. w. custard and cream, poa. bain-marie (See Royal for soup or fo-meat). Served w. white sa. all. sup., etc. Napolitaine, In timbale or paste, sliced w. macaroni thi. w. tom. sa. or sliced, saute w. macaroni Napolitaine. Pain (Brained Loaf, old name). See Force-Meat, div¬ ers sauces. Parisienne, In shell bordered w. Duchesse pot. sliced w. truf. and mu. thi. All. sa. glazed. Poulette, Sliced and Poulette sa. w. sliced mu. and chives. Rambouillet, Cut in quarters Poulette sa. w. mu. head, small onions, chives and fi-herbs. Ravigote, Sliced fried w. hot ravigote sa. or cold, eo. w. cold ravigote sa.