Wash 2 calf’s brains, bring them to a boil once in salted water, and then chop them fine. Remove the crusts from 5 rolls costing 1 kopeck each, soak them in cream or in milk and, without squeezing them, mix them with the brains. Pound everything together and add ¼ lb Finnish butter, salt, pepper, nutmeg, 8 egg yolks, and 1 glass cream. Mash everything together and stuff sausage casings half full with the mixture. Boil them and, just before serving, fry them.