1) The brains are watered, skinned in warm water and blanched, i. e.
It is put in cold water, allowed to boil and then poured off. If the brains are not yet bright, this procedure is repeated. Then it is passed through a fine sieve.
2) Add the flour to the boiling butter, stew it on low heat for 25-half hours, deglaze with the cream and let the bechamel glaze for 3/4 to 1 hour.
3) On the side of the stove, stir in the prepared brains and the 3 egg yolks, mix with the stiff beaten egg whites and pour into small buttered ramekins or into a large one. The casserole needs a good temperature and is served on the spot.
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