Brains au Gratin
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 76. The excerpt below is the record exactly as published.
Brains au Gratin Take some calves' brains, boil and let them get cold, halve them and cut each half into thick slices, season with pepper, salt, oil, and chopped parsley. Put them on small skewers, roll them in melted butter, then in bread-crumbs
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