Calf’s Brains in Pastry with Peas

Ingredients

• Boil calf’s brains [see recipe: Boiled Calf’s Brains]
• roll puff paste very thin
• fresh peas in the centre
• a supreme sauce at the side

Method

1. 1

   When cold, cut as near as possible in half-moon style; put the piece of brain on the pastry; double the pastry over and cut out with the fluted biscuit cutter, allowing about one and a half inches on the side where the pastry is cut.

2. 2

   Put on a baking sheet in wreath style, one piece resting on top of another; fasten them with little yolk of egg when the ring is closed; cut ^ inch strip of pastry, twist it in corkscrew style, fasten it with egg on top of the ring around; put in the oven and bake until well done and golden brown.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 220. The excerpt below is the record exactly as published.

Calf’s Brains in Pastry with Peas Cervelle de Veau en Pate feuilletee, aux Petits Pois Boil calf’s brains [see recipe: Boiled Calf’s Brains]. When cold, cut as near as possible in half-moon style; roll puff paste very thin; put the piece of brain on the pastry; double the pastry over and cut out with the fluted biscuit cutter, allowing about one and a half inches on the side where the pastry is cut. Put on a baking sheet in wreath style, one piece resting on top of another; fasten them with little yolk of egg when the ring is closed; cut ^ inch strip of pastry, twist it in corkscrew style, fasten it with egg on top of the ring around; put in the oven and bake until well done and golden brown. Serve with fresh peas in the centre and a supreme sauce at thesid

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