"Silk weaver's brains". A mixture often made in homes in the Lyonnais, consisting of fromage blanc mixed with herbs, particularly garlic, and given texture by the addition of vinegar and white wine, perhaps a little oil.

A mixture often made in homes in the Lyonnais, consisting of fromage blanc mixed with herbs, particularly garlic, and given texture by the addition of vinegar and white wine, perhaps a little oil.

Calf's brains. The best are lamb's brains, but calf or ox brains are more readily available. They are prepared by washing in running water, trimming any membranes and visible blood vessels, soaking and then washing again.

"Calf's brains in shells." Calf's brains in shells cooked, cooled, sliced and marinated, placed in shells and covered with mayonnaise, chopped hard boiled eggs, capers and herbs.

Calf's brains poached in court-bouillon, cooled, pressed, cubed, marinated and then dipped in batter and deep-fried.

Pig’s brains stewed with vegetables in red wine.

Calf's brains poached in red wine sliced and arranged with onions and mushrooms, served with croûtons.

Calf's brains poached in court-bouillon, cooled, pressed, sliced, marinated, coated in breadcrumbs and fried.

"Marinated calf's brains." Calf's brains cooked, cooled and marinated in seasoned oil and vinegar.