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Preheat the oven to 200°C / 400°F / Gas Mark 6.
Remove the membranes from the brains.
Half fill a saucepan with water, add the vinegar and salt, plunge the brains into it and simmer for 5 minutes. Remove them with a slotted spoon and rinse them under running cold water.
Chop the brains into cubes.
To make the sauce, melt the butter, add the flour and cook for 5 minutes.
Add the hot stock and milk or, if you have no stock, use all the milk.
Cook, stirring constantly until the sauce is thick and smooth.
Remove from the heat, stir in the cheese, Worcestershire sauce, egg yolk, cream, pepper and salt.
Add the brains and pour the mixture into a buttered soufflé dish sprinkled with breadcrumbs.
Sprinkle the top with the cheese and dot with pieces of butter.
Place it in the preheated oven and cook for 10 – 15 minutes or until the top browns.
Serve it with toast as a first course.

Tips for measuring, temperatures, or conversion from imperial to metric