Brains with Mushrooms

Ingredients

• the brain of an ox
• a dash of cayenne

Method

1. 1

   Wash and skim the brain, steep it for an hour.

2. 2

   Rub with flour and salt, add batter, and bake for an hour, basting often.

3. 3

   Serve with mushroom sauce or onion sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 85. The excerpt below is the record exactly as published.

a dash of cayenne. Press through a puree sieve. Then stir in one cup of whipped cream. Decorate the bottom of a buttered mould with pieces of truffles. Fili with the tongue and chicken mixture. Cover with buttered paper. Place in a pan of water and in a moderate oven ; cook it f or half an hour. Serve with the f oUowing sauce : — Sauce for Ton^rue Timbale Mix two tablespoons of batter and two tablespoons of flour. Stir over a slow fire, then add one cup of chicken broth, one- half cup of cream, and the beaten yolks of two eggs. Cook unta the sauce becomes of the right consistency. Season with salt, white pepper, and three tablespoonfuls of Madeira wine. Stir in some finely chopped truflles. Serve very hot. Tongue Stew Put a fresh tongue in cold water, add three pounds of lean beef. Let them boil together gently four hours, and at the end of the time add carrots, potatoes, and other vegetables if you wish. Brown the flour with which you thicken the gravy, and before thickening add a dozen cloves, salt and pepper to taste, and half a glass of wine. Strain the gravy to get cut ali the bones, peel the tongue, return it to the gravy, and send to the table without the beef. Brains with Mushrcoms Prepare the brain of an ox

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