Calf's Brain Fritters
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 4. The excerpt below is the record exactly as published.
a cooked calf s brain into J^ inch thick slices, dip them in frying batter and fry in hot hrd. Serve .either with tcmiato, piquant or some other sharp sauce. Beignets de Cervelles de Veau a la d'Uxelle — Calf's Brain Fritters^ dTTxelle Style. Dip some sliced calf's brains into thickly reduced Italian sauce and allow to get cold thoroughly. Egg and bread-crumb the brains twice, fry them in hot lard and serve on a folded napkin. Beignets de Champignons a la Nemours — ^Mush- room Fritters, Nemours Style. Clean and wash 24 fresh mushrooms, cut them in small cubes and cook in butter until they have lost alt moisture; add 2 gills of Bechamel sauce, season with salt, pepper and a pinch of nutmeg, bind with 2 or 3 egg yolks and put on ice to cool. Cut from a round milk roll slices 54 inch thick and 2 inches in diameter, steep them in cream for just i min- ute, then put on each some of the mushroom mixture, smooth over, dip in bread crumbs, then in beaten eggs, and then again in bread crumbs. Five minutes before serving, plunge in very hot fat. Serve on a napkin. Beignets de Moelle a la d'Uxelle — Marrow Frit- ters d'Uxelle Fashion. Cut some beef marrow into thick slices and steep in cold water for a few hours; then parboil, drain and allow to get cold. Have ready some thickly reduced d'Uxelle sauce, dip the slices of marrow therein, and set them on a lightly oiled dish on ice. When perfectly cold, and when ready to serve, dip the marrow in frying batter
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