Calves Brains (a la Francaise)

Ingredients

• ½ oz. butter
• ½ oz. flour
• ½ pint stock
• Salt and pepper
• J teaspoonful chopped parsley
• | pint sherry

Method

1. 1

   Wash the brains and remove the fibres, put them in a saucepan with water to cover, adding a little salt, boil gently for twenty minutes.

2. 2

   Drain quite dry, divide into equal sized pieces and place on rounds of buttered toast; pour over them sauce made by melting the butter, adding the flour, stock, and sherry, boil well, then add the parsley and seasoning.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 20. The excerpt below is the record exactly as published.

CALVES BRAINS (a la Francaise). Wash the brains and remove the fibres, put them in a saucepan with water to cover, adding a little salt, boil gently for twenty minutes. Drain quite dry, divide into equal sized pieces and place on rounds of buttered toast ; pour over them sauce made as follows : — 57 INGREDIENTS. ^ oz. butter, \ oz. flour \ pint stock Salt and pepper J teaspoonful chopped parsley | pint sherry

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