The table

555. Brisotin of Veal a l'Ecarlate.— The same as for No. 554, adding half a pint of hot ecarlate sauce (No. 539). 556. Brisotin of Veal, Nantaise.— The same as for No. 554, placing six stuffed lettuce-heads (No. 953) around the dish, and pouring one gill of hot Madeira sauce (No. 185) over it. 557. Calf's Brains with Black Butter.— Place three fine, fresh calf's brains in cold water, and then peel off the skins. Wash again in cold water ; neatly drain ; put them in a sautoire and cover with fresh water. Add two pinches of salt, half a cupful of vinegar, one medium-sized, sliced carrot, one sprig of thyme, one bay-leaf, and twelve whole peppers. Boil for five minutes, drain well, and cut each brain in two. Dress them on a dish, and serve with a gill of very hot black butter (No. 159). Calf's brain is always prepared as above, adding any desired sauce. 558. Calf's Brains a la Vinaigrette.— Exactly the same as for No. 557, serving on a folded napkin on a dish, garnishing with a few green parsley-leaves, and a gill of vinaigrette sauce (No. 201), separately. 559. Fried Calf's Brains, Tartare Sauce.— Proceed as in No. 557, then dry the brains well in a napkin ; bread them a 1'Anglaise (No. 301), and fry in hot grease for five minutes. Serve with half a pint of tartare sauce (No. 207), separately. 560. Veal Cutlets a la Pagasqui.— Chop well two or three times in the machine two pounds of lean veal, from the hip if possible; place the meat in a bowl with two ounces of finely chopped, raw veal-suet. Season with one good pinch of salt, half a pinch of pepper, and the third of a pinch of nutmeg. Add half a cupful of good cream, one chopped shallot and two raw eggs. Mix well together. Shape six pieces like chops, sprinkle them with bread-crumbs, and fry in a stewpan with two ounces of clarified butter for four minutes on each side. Serve with a gill of any kind of sauce. 561. Veal Cutlets a la St. Cloud.— Lard thoroughly six veal cutlets with two small truffles, cut julienne-shape, one ounce of cooked beeftongue, and one ounce of larding-pork, both cut the same. Place them in a sautoire with a pinch of salt, one sliced carrot, and one sliced onion, and let them brown for ten minutes, being ^careful to keep the lid on the pan. Moisten with half a pint of broth, and put them in the oven to finish cooking for at least fifteen minutes. Serve with a hot salpicon sauce, the chicken cut in large pieces (No. 256), pouring the sauce on the dish, and lay the chops on top. 562. Veal Cutlets a la Marechale. — Pare nicely six veal cutlets; season them with a tablespoonful of salt and a teaspoonf ul of pepper. Cook in a sautoire with two ounces of butter for five minutes on each side. Moisten with half a pint of Espagnolc sauce (No. 151), adding four sliced mushrooms, twelve small godiveau quenelles (No. 221), and three chicken livers, blanched and cut into pieces. Cook for five minutes longer, and serve with six croutons (No. 133).