SHEEP'S BRAINS, EN MATELOTE (an Entree)

Ingredients

• 6 sheep's brains
• vinegar
• salt
• a few slices of bacon
• 1 small onion
• 2 cloves
• a small bunch of parsley
• sufficient stock or weak broth to cover the brains
• 1 tablespoonful lemon-juice
• matelote sauce, No. 512

Instructions

1. Detach the brains from the heads without breaking them, and put them into a pan of warm water;
2. remove the skin, and let them remain for two hours.
3. Have ready a saucepan of boiling water, add a little vinegar and salt, and put in the brains.
4. When they are quite firm, take them out and put them into very cold water.
5. Place 2 or 3 slices of bacon in a stewpan, put in the brains, the onion stuck with 2 cloves, the parsley, and a good seasoning of pepper and salt;
6. cover with stock, or weak broth, and boil them gently for about 25 minutes.
7. Have ready some croûtons;
8. arrange these in the dish alternately with the brains, and cover with a matelote sauce, No. 512, to which has been added the above proportion of lemon-juice.