Boiled Calf’s Brains a la Poulette

Ingredients

• Put a large piece of butter
• 1 teacupful of flour
• 1 gill of clear broth
• gill of white wine or Madeira
• water in equal parts
• a few small onions
• few small mushrooms
• a little grated nutmeg
• salt and pepper to taste
• the yolk of an egg
• the juice of a lemon

Method

1. 1

   Melt butter in a saucepan, add flour, then broth, stirring continuously.

2. 2

   Add wine, onions, mushrooms, nutmeg, salt, and pepper.

3. 3

   Boil until soft, then add brains and boil for 12-15 minutes.

4. 4

   Serve brains on a dish with sauce made from egg yolk and lemon juice poured over.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 64. The excerpt below is the record exactly as published.

Boiled Calf’s Brains a la Poulette. — Put a large piece of butter in a saucepan, melt it, and gradually add 1 teacupful of flour; mix well together, and add 1 gill of clear broth, taking care to stir well all the time; then add gill of white wine or Madeira and water in equal parts. Next add a few small onions and mushrooms, and boil until they are done, adding a little grated nutmeg, and salt and pepper to taste; when these are soft put in the brains, and boil again for twelve or fifteen minutes. Take out the brains and put them on a dish. Add the yolk of an egg to the sauce, with the juice of a lemon

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