Calf’s Brains a la Perigord

Ingredients

• Boil brains [see recipe: Boiled Calf’s Brains]
• Make a heavy Perigord sauce

Method

1. 1

   Leave until cold; when cold, cut in halves across.

2. 2

   Trim the pieces all the same size.

3. 3

   Cover the pieces with the Perigord sauce; leave on a buttered pan in the oven to cook — uncovered — from eight to ten minutes, until they become nice and glossy; arrange on a white decorated hominy foundation with a truffle sauce in the centre.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 219. The excerpt below is the record exactly as published.

Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut in slices and form them in the shape of cutlets or any shape desired; dip in egg and bread crumbs and fry in hot fat — sprinkle with pepper and salt while frying. Arrange on a paper doily, one resting on top of another. If in shapes of cutlets put a paper frill in each. Garnish with parsley. Serve for breakfast, dinner, or supper as an entree. Steamed Glazed Calf’s Brains a la Hollandaise Cervelle de Veau, cuite a la vapeur et glacee, a la Hollandaise Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut in halves, across; put in a pan with some butter, sherry, pepper, and salt; leave in oven — well covered — from six to eight minutes; take out and glaze with a nice brown glaze. Serve on a foundation of spinach; decorate with a row of finely chopped whites of eggs across lengthwise. Serve with a hollandaise sauce in the centre. Garnish with parsley. Entree for luncheon or dinner. Calf’s Brains ( Cervelle de Veau ) a la Perigord Boil brains [see recipe: Boiled Calf’s Brains]. Leave until cold; when cold, cut in halves across. Trim the pieces all the AMERICAN COOK BO'OK same size. Make a heavy Perigord sauce

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