Calf’s Brains in Scallop Shells

Ingredients

• two brains
• 2 or 3 table-spoonfuls of bechamel sauce
• 2 table-spoonfuls of melted glaze
• 4 table-spoonfuls of cooked sweet herbs
• eight or nine scallop shells
• some grated Parmesan cheese

Method

1. 1

   Boil brains, cut into dice, and season.

2. 2

   Reduce bechamel sauce and add melted glaze and cooked herbs.

3. 3

   Mix in brains, fill scallop shells, sprinkle with cheese, and glaze.

4. 4

   Serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 66. The excerpt below is the record exactly as published.

Calf’s Brains in Scallop Shells. — Boil two brains, cut them into dice, season well, and put into a basin. Gradually reduce 2 or 3 table-spoonfuls of bechamel sauce in a sauce- pan, and add 2 table-spoonfuls of melted glaze; when it is cooked to a nice cream, add 4 table-spoonfuls of cooked sweet herbs; cook it for two or three minutes, then add the brains and take the pan off the fire. Have ready eight or nine scallop shells, thoroughly cleaned, fill them with the mixture, sprinkle over some grated Parmesan cheese

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