Calf's Brains au Beurre Noir

Ingredients

• two calf's brains
• two quarts of water
• a heaping spoonful of salt
• one-half glass of vinegar
• two onions
• one-half of a carrot
• a bouquet garni
• three ounces of sweet butter
• one spoonful of French capers
• a little chopped parsley
• a little chopped chives
• a little chopped chervil
• one-third of a cup of vinegar

Method

1. 1

   Soak brains in cold water for an hour, then remove skin and soak again.

2. 2

   Boil water with salt, vinegar, onions, carrot, and bouquet garni for five minutes, add brains, boil for two minutes, then let sit in broth for half an hour.

3. 3

   Remove, cut in half, season, and pour over dark brown butter and vinegar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 54. The excerpt below is the record exactly as published.

Calf's brains au beurre noir Breakfast sausages Persillade potatoes Maple syrup Hearts of lettuce, French dressing Rolls Coffee French pastry Coffee DINNER SUPPER Toke Point Oysters, mignonette Yorkshire buck Potage Mongol Coffee Ripe California olives Fillet of sole, Villeroi Roast loin of lamb, mint sauce Asparagus Polonaise Potato salad Savarin aux fruits Coffee Eggs gastronome. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Chop up the yolks and put in a bowl. Chop very fine one can of French mushrooms, and add to the yolks, season with salt and pepper, add the raw yolk of one egg, one-half cup of fresh bread crumbs and a little chopped parsley, and mix well. Fill the hard-boiled whites with this filling, put on a platter, cover with brown gravy and bake in oven. Calf's brains au beurre noir. Put two calf's brains in cold water and leave for one hour ; then rempve the reddish-black outside skin with the fingers, and put again in fresh cold water so the blood will run out, and the brains remain white after being cooked. Now put in a casserole two quarts of water, a heap- ing spoonful of salt, one-half glass of vinegar, two onions, one-half of a carrot, and a bouquet garni. Boil for five minutes, and then add the brains and boil for two minutes, then let it stand in the hot broth for about one-half hour. Then remove the brains, cut in two lengthwise and lay on a platter, sprinkle with salt and fresh-ground black pepper, one spoonful of French capers, and a little chopped parsley, chives and chervil. Put in a frying pan three ounces of sweet butter and cook until very dark brown, nearly black ; and pour over the brains. Then put in the same pan one-third of a cup of vinegar

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