Calves' Brains a la Bechamel
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 129. The excerpt below is the record exactly as published.
Calves' Brains a la Bechamel Cut two cups cooked brains in small pieces. Marinate with French dressing. Melt two tablespoons butter ; add four tablespoons chopped peppers, one half cup chopped mushrooms, few drops onion juice, two table- spoons flour, and one cup chicken stock. Cook five min- utes ; add brains ; season with salt, cayenne. Tabasco and Worcestershire
Cook this with the app: pantry check, scaling, and the assistant.