Poach half a calf’s brain or the same amount of ox or mutton brain in a well-flavoured Vinegar Courtbouillon and allow to cool. Drain and pass through a fine sieve; place the purée in a basin and whisk until smooth, and add to it a Mayonnaise made from
This sauce is suitable for serving with any kind of cold meat.
© 1903 All rights reserved. Published by Taylor and Francis.