same size. Make a heavy Perigord sauce✪ Calf’s Brains a la Perigord and cover the pieces
with it; leave on a buttered pan in the oven to cook — uncovered —
from eight to ten minutes, until they become nice and glossy;
arrange on a white decorated hominy foundation with a truffle
sauce in the centre. Serve for luncheon or dinner.
Stuffed Brains with Mousse of Chicken
Cervelle de Veau, farci de Mousse de Poulet
Cook calf’s brains [see recipe: Boiled Calf’s Brains]. When
cold, cut and form in shape of half eggs; put on a buttered pan with
some sherry, cover with chicken mousse. Decorate with a strip
of chopped truffle✪ Stuffed Brains with Mousse of Chicken, lengthwise; wave the chicken mousse all around
through a fancy tube; cook in oven — covered — for eight minutes.
Serve on a foundation of hominy with creamed mushroom sauce,
as an entree for luncheon or dinner.
Calf’s Brains in Pastry with Peas
Cervelle de Veau en Pate feuilletee, aux Petits Pois
Boil calf’s brains [see recipe: Boiled Calf’s Brains]. When
cold, cut as near as possible in half-moon style; roll puff paste very
thin; put the piece of brain on the pastry; double the pastry over
and cut out with the fluted biscuit cutter, allowing about one and
a half inches on the side where the pastry is cut. Put on a baking
sheet in wreath style, one piece resting on top of another; fasten
them with little yolk of egg when the ring is closed; cut ^ inch
strip of pastry, twist it in corkscrew style, fasten it with egg on
top of the ring around; put in the oven and bake until well done
and golden brown. Serve with fresh peas in the centre and a
supreme sauce at thesid✪ Calf’s Brains in Pastry with Peasp.
Brain Fritters ( Beignet de Cervelle )
Cook a calf’s brain for ten minutes in water, with bay leaves, pep¬
per, and salt; chop in small pieces; take one cup milk and one cup
bread, and soak the bread in the milk; add a small grated onion,
pepper, salt, one tablespoon sherry, one tablespoon chopped
parsley, and three tablespoons flour✪ Brain Fritters; take with a teaspoon; put in a
frying pan in hot fat (not too deep); fry and brown on both sides
and serve in the centre of dishes of calf’s head.
THE SWEDISH, FRENCH,
CALF’S LIVER (Fo/e de Veau )
Calf’s Liver with Mushrooms a la Mode
Foie de Veau aux Champignons, a la Mode
Select a nice young calf’s liver; wash well. Cut in halves, or leave
whole, according to the number of people to be served. Lard with
salt pork or fat bacon by sticking little holes in the liver with the
point of a sharp knife, then make the holes larger with the little
finger; cut long strips of bacon or salt pork, put into the holes, lard
the liver all around this way — about three-quarters of an inch
apart. When done, put in a frying pan with butter, pepper, and
salt; brown the liver around quickly, then put it in an iron pot.
Put two tablespoons flour in the frying pan and five cups of stock
(if no stock at hand, water will do in place of it). Stir the sauce
until smooth, then drain it in the pot over the liver. Add pepper
and salt to taste, about six onions, and one good-sized carrot cut in
pieces. Leave liver on stove in the gravy, turning it so as not to
let it burn or it will stick very easily to the bottom of the pan;
cook it for about two hours. In the meantime, peel and
wash well one and a half pounds mushrooms; put on stove with
one cup water and half cup sherry and let simmer slowly for about
fifteen minutes.
Page 220 · 4 recipe records on this page
Presented as published in 1918. 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
same size. Make a heavy Perigord sauce and cover the pieces with it; leave on a buttered pan in the oven to cook — uncovered — from eight to ten minutes, until they become nice and glossy; arrange on a white decorated hominy foundation with a truffle sauce in the centre. Serve for luncheon or dinner.
Stuffed Brains with Mousse of Chicken
Cervelle de Veau, farci de Mousse de Poulet
Cook calf’s brains [see recipe: Boiled Calf’s Brains]. When cold, cut and form in shape of half eggs; put on a buttered pan with some sherry, cover with chicken mousse. Decorate with a strip of chopped truffle, lengthwise; wave the chicken mousse all around through a fancy tube; cook in oven — covered — for eight minutes. Serve on a foundation of hominy with creamed mushroom sauce, as an entree for luncheon or dinner.
Calf’s Brains in Pastry with Peas
Cervelle de Veau en Pate feuilletee, aux Petits Pois
Boil calf’s brains [see recipe: Boiled Calf’s Brains]. When cold, cut as near as possible in half-moon style; roll puff paste very thin; put the piece of brain on the pastry; double the pastry over and cut out with the fluted biscuit cutter, allowing about one and a half inches on the side where the pastry is cut. Put on a baking sheet in wreath style, one piece resting on top of another; fasten them with little yolk of egg when the ring is closed; cut ^ inch strip of pastry, twist it in corkscrew style, fasten it with egg on top of the ring around; put in the oven and bake until well done and golden brown. Serve with fresh peas in the centre and a supreme sauce at the side.
Brain Fritters ( Beignet de Cervelle )
Cook a calf’s brain for ten minutes in water, with bay leaves, pep¬ per, and salt; chop in small pieces; take one cup milk and one cup bread, and soak the bread in the milk; add a small grated onion, pepper, salt, one tablespoon sherry, one tablespoon chopped parsley, and three tablespoons flour; take with a teaspoon; put in a frying pan in hot fat (not too deep); fry and brown on both sides and serve in the centre of dishes of calf’s head.
CALF’S LIVER (Fo/e de Veau )
Calf’s Liver with Mushrooms a la Mode
Foie de Veau aux Champignons, a la Mode
Select a nice young calf’s liver; wash well. Cut in halves, or leave whole, according to the number of people to be served. Lard with salt pork or fat bacon by sticking little holes in the liver with the point of a sharp knife, then make the holes larger with the little finger; cut long strips of bacon or salt pork, put into the holes, lard the liver all around this way — about three-quarters of an inch apart. When done, put in a frying pan with butter, pepper, and salt; brown the liver around quickly, then put it in an iron pot. Put two tablespoons flour in the frying pan and five cups of stock (if no stock at hand, water will do in place of it). Stir the sauce until smooth, then drain it in the pot over the liver. Add pepper and salt to taste, about six onions, and one good-sized carrot cut in pieces. Leave liver on stove in the gravy, turning it so as not to let it burn or it will stick very easily to the bottom of the pan; cook it for about two hours. In the meantime, peel and wash well one and a half pounds mushrooms; put on stove with one cup water and half cup sherry and let simmer slowly for about fifteen minutes.
Records on this page
Calf’s Brains a la PerigordStuffed Brains with Mousse of ChickenCalf’s Brains in Pastry with PeasBrain Fritters