Here is another recipe in which rice plays an important part.
2 or 3 calves' brains, 1/4 lb. mushrooms, 2 eggs, 1 level tablespoon of flour, 3 ozs. Parmesan cheese, tomato puree, parsley, salt and pepper.
Soak the calves' brains in cold water for 2 hours, changing the water occasionally. Remove the outer skin and veins carefully, and place in warm water, to remove all traces of blood. Now put them in a small saucepan of cold water, with 1 onion, in which 2 cloves should be inserted, 2 tablespoons of vinegar, a bouquet of mixed herbs, 1 bay leaf, 1 teaspoon of salt and a few peppercorns. Bring to the boil and poach very gently for about 20 to 25 minutes. Remove with a skimmer and drain well. Let stand till cold. Now cut the brains into small pieces, mix with minced mushrooms, a little chopped parsley, a little grated Parmesan cheese, season with salt and pepper and bind with the eggs, well beaten. Have ready a pan of boiling oil and drop a tablespoon of the mixture in at a time and fry a golden brown. Drain, and serve surrounded by rice, mixed with a tomato puree and sprinkled with Parmesan cheese.