Bamikins of Cairs Brain

Ingredients

• 6 ramikin cups with chicken cream forcemeat
• 2 sets of blanched calves' brains
• Ys pii^t of stock or veal broth
• 1 tablespoonf iQ batter
• 1 fine chopped onion
• Y^ cupf nl chopped mushrooms
• 1 even teaspoonf ul salt
• 7^ even teaspoonful pepper
• Y^ tablespoonful fiour
• 1 gill of stock or water

Method

1. 1

   Line cups with forcemeat.

2. 2

   Cut brains into slices, pour stock over, cover, and bake for 15 minutes.

3. 3

   Cook onion and mushrooms, add seasonings and flour, then the gravy from the brains.

4. 4

   Fill cups, cover with sauce, add pork, and bake.

5. 5

   Serve with sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 198. The excerpt below is the record exactly as published.

Bamikins of Cairs Brain.— Line 6 ramikin cups with chicken cream forcemeat. Cut 2 sets of blanched calves' brains in slices, lay them in a pan, pour over Ys pii^t of stock or veal broth, cover with buttered paper and place 15 minutes in a hot oven, 296 MEATS. basting f reqaently. Cook 1 fine chopped onion in 1 tablespoonf iQ batter 2 minutes ; add Y^ cupf nl chopped mushrooms, Vs table- spoonful fine chopped parsley, 1 even teaspoonf ul salt, 7^ even tea- spoonful pepper ; cook a few minutes ; add Y^ tablespoonful fiour, the gravy from the brains, and 1 gill of stock or water

Cook this with the app: pantry check, scaling, and the assistant.