Beef's Brains au Beurre Noir

Ingredients

• three brains
• six parsley-roots
• four cloves
• four pepper-corns
• an onion
• a carrot
• four bay-leaves
• four branches of thyme
• a teaspoonful of salt
• a pint of consomme
• a claret-glass of white wine
• four ounces of butter
• two tablespoonfuls of vinegar

Method

1. 1

   Put into cold water 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.

2. 2

   Then put them in a saucepan with six parsley-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 and a claret-glass of white wine.

3. 3

   Boil for half an hour, drain, carefully remove all herbs from the brains, and serve with a black-butter sauce.

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.

Beefs Brains au Beurre Noir. Put in- to cold water 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

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