Brain Timbales
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Mushroom sauce is recommended.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 23. The excerpt below is the record exactly as published.
Brain Timbales. Soak calves' brains in cold water for a few hours. Skin them and boil 10 minutes. Mash through a common sieve, add salt, pepper, just a dash of ginger, and 2 slices of white bread soaked in milk, beat into the brains. Drop in 4 un- beaten eggs and put into a buttered mold or individual molds. Cook on the top of the stove in a pan of hot water slowly for % of an hour. Serve hot with any sauce preferred. Mush- room sauce is good. Mrs. /. K. Kollock. Brain Entree. Put into a fryingpan 2 large tablespoons of butter; make brown; add 1 tablespoon chopped tarragon and small clove garlic, 1 tablespoon chopped parsley, 1 cup bouillon or stock, 1 cup white wine, 2 tablespoons vinegar, 2 bay leaves, pepper and salt to taste. Boil together 10 minutes, add prepared brains to the mixture, and cook 15 minutes. Mrs. Otis Wight. Creamed Sweetbreads and Mushrooms. Soak 1 pair of sweetbreads
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