Gourmet Foods

• 1 tablespoon vinegar
• 2 cups water
• 2 teaspoons salt
• 2 calf’s brains
• ¾ cup chopped onions
• 3 tablespoons salad oil
• ¼ teaspoon pepper
• 3 tablespoons lemon juice

Bring the vinegar, water and salt to a boil. Add the brains. Cover and cook over low heat 25 minutes. Drain and cool. Remove the membrane.

Chop the brains, onions, oil, pepper and lemon juice together. Taste for seasoning. Chill. Serves 6.

• 2 eggs
• ½ cup water
• ½ teaspoon salt
• ½ cup sifted flour
• 1 tablespoon oil

Beat the eggs, water and salt together. Beat in the flour. Heat a 7-inch skillet with a little oil and pour a little of the batter into it to make a thin pancake. Cook until browned on the bottom. Remove browned side up, and stack while preparing the filling.

Filling:

• 1 cup sliced celery
• ½ cup sliced onions
• ¼ cup sliced scallions
• 1 cup Chinese or green cabbage
• 2 tablespoons oil
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• ½ cup flaked tuna or julienne chicken

Cook the celery, onions, scallions and cabbage in the oil for 5 minutes, stirring frequently. Stir in the salt, pepper and tuna or chicken. Cool.

Place a heaping tablespoon of the filling at one end of each pancake and roll up, tucking opposite end in. Seal with a little of the beaten egg and chill. Fry in deep fat heated to 350 degrees until browned.

Serve with hot mustard and duck sauce. Makes about 5.