Meat shaped cutlets, which are cut horizontally through the middle almost to the bone so that each chop to get two pots attached to the bone. Sprinkle with salt and pepper. Mix chopped brain, cucumbers and parsley, the butter, egg yolk, grated lemon peel, a pinch of salt and pepper and place the mixture into the slit between the two pots. The free end of chops can be offset with 1-2 stitches with thread. After maturing for one hour, chops fried on both sides in the preheated oil and put in a warm plate. Fat is boiled with broth, add salt to taste and remove from plate. Thicken with cream and pour in sauce-boat. Just before serving chops watered with the heated brandy ignites.