Sauted Brains Rice Souffle

Bread And Butter Plum Jelly

Tea

Sauted Brains

Wash a calf's brain well, removing all connecting tissue and all clotted blood. If necessary, soak 1/2 h. or more in cold water. Cut into slices 1/2 inch thick, dip in crumbs, then in egg, then crumbs, and saute in 2 T butter until tender throughout and golden brown in color. Brains being soft, and lacking any tough tissue, cook very easily and quickly.

Rice Souffle

Cook 1/4 c rice in 2 c boiling salted water for 15 m; drain. Add 1 c milk, 1/2 t salt, 1 T chopped parsley, and 1 T chopped celery, and cook 10 m in a double boiler. Remove from the fire, add 1 T butter, and the beaten yolks of 2 eggs, then carefully cut and fold in the stiffly beaten whites of 2 eggs. Turn into a buttered baking dish, set in a pan of water, and bake 20 m, or until set.

Preparing The Meal

About 1 h before lunch, wash the brains and soak in cold water. Then blanch and cook the rice. Drain the brains, slice, egg and crumb, and set aside until ready to saute. Finish the preparation of the rice souffle, and while baking saute the brains. Cut the bread and butter, and with some jelly place on the table. Make the tea and serve the lunch.