Cairs Brain h, PAlfonso
From European and American cuisine, 1914
Serves 6
Can also use sweetbreads.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 198. The excerpt below is the record exactly as published.
Cairs Brain h, PAlfonso. — Blanch 2 sets of calves' brains and let them cool in the broth. Put two ounces each of fine cut raw ham and pork in a low wide saucepan, lay the brains on top ; add Ys cup of white wine or the juice of 1 lemon, cover all with veal or chicken broth, lay a few slices of larding pork on top ; place the saucepan over the fire, cover and cook slowly 15 minutes. Then drain the brains on a sieve and cut them in slices. Melt 1 ounce butter in a saucepan, add the brains, and toss them for a few minutes over the fire. Arrange the brain slices over 6 slices of buttered toast, pour over 1 pint of hot tomato Allemande sauce
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