Brain Croquettes
From The Cook County cook book, 1912
Serves 4
Can be served as a garnish for liver or veal dishes.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 221. The excerpt below is the record exactly as published.
BRAIN CROQUETTES.— Calf's, lamb's or pig's brains may be used for this dish. Wash the brains in cold water, put them over the fire in boiling water, cook for 2 minutes, drain and iay in ice-cold water until cold and stifif. Beat them into a paste. Have ready some thick drawn butter and beat into the brains un- til the paste is smooth and stiflf enough to handle; add, then, flour to stiffen it more; season with pepper, salt, and a little very finely minced parsley; flour your hands, make the paste into cro- quettes; roll in t.%^ and cracker crumbs; set on the ice for 2 hrs. or more, and fry in deep boiling cottolene or other fat
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Cook this with the app: pantry check, scaling, and the assistant.