Calf’s Brains en Matelote

Ingredients

• twenty small onions
• oz. of butter
• 5OZ. of flour
• 1 breakfast-cupful of good broth
• 1 teacupful of red wine
• a little salt and pepper
• 1 pottle of mushrooms

Method

1. 1

   Fry onions in butter until light brown, add flour, stir, then add broth, wine, salt, and pepper.

2. 2

   Simmer for 30 minutes.

3. 3

   Add mushrooms and boil for 8 minutes.

4. 4

   Drain brains, place on a dish with onions and mushrooms, and serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 65. The excerpt below is the record exactly as published.

Calf’s Brains en Matelote. — (1) Peel twenty small onions, and put them into a saucepan with -|oz. of butter, and fry to a light brown colour; add 5OZ. of flour, stirring well for a few minutes; then add 1 breakfast-cupful of good broth, 1 teacupful of red wine, and a little salt and pepper. Place the pan on the side of the fire and let the liquor simmer for thirty minutes. Take 1 pottle of mushrooms

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