Beef's Brains a la Poulette
From French dishes for American tables, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
906Calories
130 gProtein
0 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories906 kcal
Protein130 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol396 mg
Sodium396 mg
Potassium2010 mg
Calcium84 mg
Iron13 mg
Magnesium120 mg
Phosphorus1236 mg
Zinc32 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A6 mcg
Vitamin E1.1 mg
Vitamin K8.4 mcg
Vitamin B63.3 mg
Vitamin B1216 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)33 mg
Folate30 mcg
Choline369 mg
Caffeine0 mg
Water421 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 30. The excerpt below is the record exactly as published.
three brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water, and let them soak for two hours, being careful to change the water every half- hour. Then put them in a saucepan with six pars- ley-roots, four cloves, four pepper-corns, an onion cut in pieces, also a carrot, four bay-leaves, four branches of thyme, a teaspoonful of salt, and moisten with a pint of consomme (stock, Art. 1) and a claret- glass of white wine. Boil for half an hour, drain, carefully remove all herbs from the brains, and serve with a black-butter sauce. Black-Butter Sauce. Put in a frying-pan four ounces of butter, and when colored black add two tablespoonfuls of vinegar ; boil for a moment, add some branches of fried parsley, and serve. 7o FRENCH DISHES. 185. Beef's Brains a la Poulette
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