I'm a newcommer to scambaiting... been at it a couple of weeks now.
It is astonishing what these people will buy into, considering their profession.
Here's my reply to one 419 letter.

Dr Lecter received a typical scam letter from "Mr. Akaego". Here is his reply.

Dear Mr. Akaego,

I can assure you, no one more than I appreciates the need for confidentiality in this matter. The telephone lines I have access to are suspect, except perhaps for this one FAX number: 1-410-343-1272; use that number only if absolutely necessary. My current email address is quite secure - no one knows of it save myself, and I take a unique route to access it through the Internet.

As a psychiatrist, my bank account is through the Baltimore Institute for the Criminally Insane, Drs. Credit Union, 3101 Towanda Ave. Baltimore, MD 21215; account # 419-03-69FY-HL.

My passport photo is attached to this email; for my peace of mind, please send me yours.

Please be sure to advise me when to expect the transfer, through this email address; I, in turn, will inform you when the money is received.

I trust these arrangements will be satisfactory for you. Now, on to more pleasant matters.

I am something of an amateur chef, and I collect gourmet recipes from around the world. At the end of this letter I include a favorite of mine; I would be most honored if you would contribute one of yours to my collection.

By the way, here is a wonderful recipe I'm sure you will enjoy - I plan on using it again this weekend; I'm having an old friend for dinner. The most important thing to remember with brains, is to keep them chilled and change the water every hour. Personally, I add shallots, but I suppose that is a matter of taste. I also gently rub a sliced garlic clove across the frying pan before I begin to sauté.

Here is the recipe:

Saute'ed Brains
An appetizer; serves 6 or more.
1 pair brains (1 pound)
1 tsp whole white peppercorns
2 Tbsp herb vinegar (tarragon, etc.)
1 bay leaf
1/2 tsp dried thyme
fresh ground pepper
flour for dredging
3 Tbsp butter
3 Tbsp olive oil
3 Tbsp lemon juice
3 Tbsp water
1 1/2 finely chopped fresh dill
2 Tbsp chopped parsley
1/2 tsp oregano
1 Tbsp capers

Place the brains in a mixing bowl and cover with cold water. Place in the refrigerator for several hours. Change the water frequently. Drain the water and pick over the brains to remove vessels and membranes (meninges). Place the brains in a saucepan and cover with cold water to about 1/2 inch above the tops of the brains. Add the peppercorns, salt (to taste), vinegar, bay leaf, and thyme. Bring quickly to a boil, then simmer for just 3 minutes but not longer.
Remove from heat, drain, and place in running cold water until chilled. They are now ready to cook, but keep the brains in the cold water (in the refrigerator if necessary) until ready to proceed.
Drain the brains, then pat dry. Season the flour with salt and pepper to taste. Cut the brains into slices about 1/4 inch thick. Dredge in flour. Heat the butter in a heavy skillet and brown the slices on both sides. Add more butter as needed. Transfer the cooked brains to a warmed serving dish. Quickly combine the remaining ingredients in a clean saucepan and bring to a boil. Pour the sauce over the brains and serve lukewarm.

With my wishes for your success,