Calves' Brains a la Bechamel
Cut two cups cooked brains in small pieces. Marinate with French Dressing. Melt two tablespoons butter; add four tablespoons chopped peppers, one half cup chopped mushrooms, few drops onion juice, two tablespoons flour, and one cup chicken stock. Cook five minutes ; add brains; season with salt, cayenne, Tabasco and Worcestershire.