Calves' Brain Fried

Ingredients

• 2 sets of calyes' brains
• flonr
• dip in egg
• cover with bread orumbs

Method

1. 1

   Blanch the brains and let cool in broth.

2. 2

   Cut each in two, dust with flour, dip in egg, cover with bread crumbs, and fry in deep fat or butter until light brown.

3. 3

   Serve with black butter or any desired sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 198. The excerpt below is the record exactly as published.

2 sets of calyes' brains for seyeral hours in cold water, changing the water often. Bemoye the loose skin, place the brains in a saucepan, coyer with cold water ; add Ys gill of white yinegar, a small bouquet, Ys tablespoon- ful salt, 8 whole peppers, and 1 onion ; boil 10 minutes. Then set the saucepan aside, leaying the brains to cool in their broth ; they are then ready to use for any dish that may be required. Cairs Brain with Black Butter. — Blanch 2 sets of calyes' brains. Gut each one in two. Dress them on a hot dish and pour 2 tablespoonfuls of black butter oyer each. Or the brains may be seryed with sauce tartare or yinaigrette sauce. Calf s Brain Fried. — Blanch 2 sets of calyes' brains, leaying them to cool in the broth, remoye, cut each one in two, dust them YBAL. 296 with flonr, dip in egg and cover with bread orumbs

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