Calf's Brains, Au Beurre Noir
From The chafing-dish supper, 1894
Presented as published in 1894. 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 The chafing-dish supper (1894) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.
calf's brains, au beurre noir. Boil the calf s brains with a bay leaf, two sprigs of thyme, and a little salt in the lower pan of the chafing-dish. When they are done take them out, cut the brains in thick slices, and pour over them a sauce made by cooking in the blazer until brown two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.