Blanch 1 lb. calves brains in 4 cups boiling water, containing 2 Tablespoons salt and 2 Tablespoons until they turn whitish. Remove from pot and set aside to cool. 

Slice brains into small cutlets (patties), discarding membrane, veins, and gristle. Salt & pepper, dip in beaten eggs, roll in bread crumbs, pressing in breading on both sides in 2 Tablespoons oil and 2 Tablespoons butter, then reduce heat and simmer a while longer. Serve with tartar sauce.