Brains Breaded

Ingredients

• Parboil four slices of calf's liver
• one fourth cup soft bread crumbs
• one tablespoon butter
• one teaspoon salt
• one half teaspoon paprika
• dip in egg

Method

1. 1

   Parboil brains and cook in muslin bag in boiling acidulated water one half hour.

2. 2

   Drain.

3. 3

   Cool and cut into four-inch pieces.

4. 4

   Sprinkle with salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat.

5. 5

   Serve with Piquante or Hollandaise Sauce.

Nutrition per serving

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 56. The excerpt below is the record exactly as published.

Brains Breaded Parboil brains and cook in muslin bag in boiling acidu- lated water one half hour. Drain. Cool and cut into four-inch pieces. Sprinkle with salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat. Serve with Piquante or Hollandaise Sauce. Frogs' Legs Skin the frogs' legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. Serve with Sauce Tartare. Frogs' Legs a la Bechamel Remove skin from legs, season with salt and pepper, melt four tablespoons butter, add frogs' legs and one half cup mushrooms, and saute. Serve on slices of buttered toast, with Bechamel Sauce. Frogs' Legs a TAllemande Remove skins from frogs' legs, season with salt, pepper and lemon juice, and cook in butter five minutes. Add one cup white stock, and simmer until tender. Serve on hot buttered toast, with Allemande Sauce. Oyster Crabs Melt two tablespoons butter ; add one tablespoon lemon juice, one fourth teaspoon salt, few grains cayenne, two tablespoons chopped pimolas. Add one cup crabs and let simmer ten minutes. Serve in croustades. Oyster Crabs with Poached Eggs Cook oyster crabs in butter. Cut bread in slices, shape with doughnut cutter, toast, butter, and place in buttered ramekin dishes, fill the rings with cooked crabs, break an egg on top of each, sprinkle with grated cheese, and bake ten to twelve minutes. 144 lownet's cook book Liver Loaf Parboil four slices of calf's liver, remove skin, chop, and press through a sieve. To each cup of liver add one fourtti cup soft bread crumbs, one tablespoon butter, one teaspoon salt, one half teaspoon paprika

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