Calf’s Brain Fritters
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 93. The excerpt below is the record exactly as published.
Calf’s brain fritters. Cook the brains the same as for stewed calfs head (see 24th of January) ; drain, slice them, dip into batter, and fry until a good colour ; dish up in a pyramid, covered with Italian sauce
Cook this with the app: pantry check, scaling, and the assistant.