When
the sauce is on the point of being done, put
into it a couple of ounces of truffles cut into
slices and fried on both sides in butter. Give
them a couple of boils, and the sauce is ready.
]\Ieanwhile, make some balls of the stuffing as
indicated for the Ox-palates au Gratin, and frj-
them in butter of a nice brown, taking care that
they be thoroughly done. When the brains are
arranged in the dish with the sippets, garnish
with these forcemeat balls, and with some
crawfish ; then pour the sauce over them, and
serve up immediately.
Sheep's Brains, Matelote of.— Take
I eight rmbroken sheep's brains. Put them into
1 a large vessel with some lukewarm water;
take off the skin, and let them disgorge for
two hours. When they are become quite
white, blanch them in boiling water, vinegar,
and salt; and when they are very firm put
them in cold water, after which place some
layers of bacon round a stewpan big enough
to hold all the eight brains ; add a small
onion with one clove, a small bundle of pars-
ley well-seasoned, and some salt, and cover
with some layers of bacon and a round of
paper; a httle broth is required, and a few
slices of lemon✪ Sheep's Brains, Matelote of to keep them very white.
Twenty minutes will suffice to boil them, but
they niust be boiled two hours or more before
dinner to acquire a flavour; then at dinner
you must have ready some croutons, or small
crusts of bread, in quantity equal to the brains,
SHE
( 855 )
SHE
stick them in the dish alternately to leave room
to put the brains in the spaces ; mask them
with the sauce of matelotes, mushrooms, and
small onions, &c. This matelote is the same
sauce as the financiere, only reduce a little
madeira wine in a small stewpan, and put to it
a mushroom, a smaU glazed onion, a small
quenelle, &c., and put the ragoilt into the
middle, and the sauce over the brains. — Udc.
Sheep's Brains, Roasted or Baked.
— Four or six brains will be required for a dish.
Prepare the brains as for stewing, and procure
as many slices of bacon as there are brains.
After they have been boiled and thrown into
cold water, di-ain and dry them perfectly;
brush over with oil, and roll them in highly-
seasoned bread-crumbs✪ Sheep's Brains, Roasted or Baked. Put them on the bacon
before the fire in a Dutch oven, or bake in a
weU-heated oven, turning them about that they
may be equally cooked, and basting them occa-
sionally. When they are nicely browned, take
them up. Lay the slices of bacon on toast, put
the brains upon them, and send sharp sauce or
tomato sauce to table in a tureen. Time to
bake, thirty to forty minutes. Probable cost, 2s.
Sufficient for six or seven persons.
Sheep's Brains, Scalloped.— Soak the ✪ Sheep's Brains, Scalloped
Page 1764 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When the sauce is on the point of being done, put into it a couple of ounces of truffles cut into slices and fried on both sides in butter. Give them a couple of boils, and the sauce is ready. ]\Ieanwhile, make some balls of the stuffing as indicated for the Ox-palates au Gratin, and frjthem in butter of a nice brown, taking care that they be thoroughly done. When the brains are arranged in the dish with the sippets, garnish with these forcemeat balls, and with some crawfish ; then pour the sauce over them, and serve up immediately.
Sheep's Brains, Matelote of.— Take
I eight unbroken sheep's brains. Put them into 1 a large vessel with some lukewarm water; take off the skin, and let them disgorge for two hours. When they are become quite white, blanch them in boiling water, vinegar, and salt; and when they are very firm put them in cold water, after which place some layers of bacon round a stewpan big enough to hold all the eight brains ; add a small onion with one clove, a small bundle of parsley well-seasoned, and some salt, and cover with some layers of bacon and a round of paper; a httle broth is required, and a few slices of lemon to keep them very white. Twenty minutes will suffice to boil them, but they niust be boiled two hours or more before dinner to acquire a flavour; then at dinner you must have ready some croutons, or small crusts of bread, in quantity equal to the brains,
SHE
( 855 )
SHE
stick them in the dish alternately to leave room to put the brains in the spaces ; mask them with the sauce of matelotes, mushrooms, and small onions, &c. This matelote is the same sauce as the financiere, only reduce a little madeira wine in a small stewpan, and put to it a mushroom, a smaU glazed onion, a small quenelle, &c., and put the ragoilt into the middle, and the sauce over the brains. — Udc.
Sheep's Brains, Roasted or Baked.
— Four or six brains will be required for a dish. Prepare the brains as for stewing, and procure as many slices of bacon as there are brains. After they have been boiled and thrown into cold water, drain and dry them perfectly; brush over with oil, and roll them in highlyseasoned bread-crumbs. Put them on the bacon before the fire in a Dutch oven, or bake in a weU-heated oven, turning them about that they may be equally cooked, and basting them occasionally. When they are nicely browned, take them up. Lay the slices of bacon on toast, put the brains upon them, and send sharp sauce or tomato sauce to table in a tureen. Time to bake, thirty to forty minutes. Probable cost, 2s. Sufficient for six or seven persons.
Sheep's Brains, Scalloped.— Soak the
Records on this page
Sheep's Brains, Matelote ofSheep's Brains, Roasted or BakedSheep's Brains, Scalloped