Calves' Brains ail Gratin

Ingredients

• four calves' brains
• four ounces of butter
• a large sliced onion
• pepper
• salt
• a very thick bechamel sauce
• bread-crumbs
• some melted butter

Method

1. 1

   Put into cold water four calves' brains, clean them thoroughly, removing all blood, fibers, and pieces of skin, after which change the water and let them soak for two hours.

2. 2

   Drain them; put in a saucepan on the fire, four ounces of butter and a large sliced onion; add the brains, season with pepper and salt, and let them simmer gently, turning them over.

3. 3

   Drain off the grease; butter a deep dish, sprinkle with bread-crumbs; add a very thick bechamel sauce to the brains, put in the dish, let cool, sprinkle bread-crumbs and some melted butter on top; send to a moderate oven for half an hour, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 34. The excerpt below is the record exactly as published.

Calves' Brains ail Gratin. Put into cold water four calves' brains, clean them thor- oughly, removing all blood, fibers, and pieces of skin, after which change the water and let them soak for two hours, being careful to change the water every half-hour, then drain them ; put for a moment in a saucepan on the fire, four ounces of butter and a large sliced onion ; add the brains, season with pepper and salt, and let them simmer gently, turning them over so that both sides may be done, and drain off the grease; butter a deep dish, which sprinkle all over with bread-crumbs ; add a very thick bechamel sauce (Art. 83) to the brains, which put in the dish, let them cool, sprinkle bread- crumbs and some melted butter

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