| How To Cook: |
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1. Soak the brains in cold water for 2 hours, then soak for 1 hour in water to which 1 tablespoon of vinegar has been added for each quart of water. Gently pull off as much of the outside membrane as you can.
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2. Place the brains in an enameled saucepan with enough boiling water to cover; add a teaspoon of salt and a tablespoon of lemon juice for every quart of water.
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3. Partially cover and simmer for 15 or 20 minutes, then remove and drain. Chop as fine as possible. Preheat the oven to 400°. Melt the butter in an 8-inch skillet.
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4. When the foam subsides, add the brains and cook for 2 or 3 minutes, covered, stirring once or twice. Stir in the flour and cook for 2 or 3 minutes more.
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5. Add the stock and the 1˝ teaspoons lemon juice, stirring constantly, and cook for 3 or 4 minutes, or until the mixture has thickened into a fairly smooth paste. Add salt and pepper to taste.
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6. Divide the puree equally among 4 to 6 scallop shells or ramekins, and sprinkle a few bread crumbs over each. Arrange on a baking sheet and bake in the middle of the oven for 10 minutes, or until the tops are lightly browned.
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7. Sprinkle each shell with parsley. Garnish with lemon wedges.
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