Breaded Calves' Brains

Ingredients

• the brains of two calves
• an egg
• fine bread crumbs
• ravigote or cream sauce

Method

1. 1

   Soak brains in cold water, remove membrane, and cut into pieces.

2. 2

   Boil in water for half an hour, cool, and season.

3. 3

   Dip in beaten egg, roll in crumbs, and fry in boiling fat for two minutes.

4. 4

   Serve with sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 170. The excerpt below is the record exactly as published.

Breaded Calves' Brains. Let the brains of two calves stand in cold water for half an hour; then remove the thin membrane that covers them, and see that they are perfectly white and free of blood-filled veins. Divide each calf's brains into ENTRIES. 327 six parts, thus obtaining twelve parts in all, and tie up each part in a small piece of thin muslin. Drop all into a pan of boiling water, — just enough to cover them, — and boil gently for half an hour. At the end of that time take them up; and after changing the hot water for cold water, put them back into the pan. When they have been cooled, remove them from the muslin, and season well with salt and pepper. Beat an egg, and season it with salt and pepper. Dip the brains into it, and roll them in fine bread crumbs. When all have been breaded, put them into the fry ing-basket, and set them into a kettle of boiling fat. Cook for two minutes, and serve with either ravigote or cream sauce

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