– Keep the brains in cold water for 2 hours, remove the pellicle not pulling them out of water, coat with cold water, add the vinegar, carrots, onion, parsley and bring to boil. Simmer the brains, otherwise too thick. Simmer within 15-20 minutes. Add the salt and spices 5 minutes before ending

– Boil the mushrooms and slice

– Slightly cool the brains, slice and warm up in the bouillon

- Put the brains slices in a plate, then the boiled mushrooms, dress with 1 tbsp melted butter or white sauce. Garnish with the rice boiled covered and boiled vegetables

– Sauce: fry the flour in margarine without color change, cool and dilute with warm stock (add the mushroom broth occasionally), boil within 7-10 minutes and strain. Season with the salt and lemon juice. Put the butter slices on top to avoid skinning effect