Cervelles d la Dreux

Ingredients

• 1/2 sheep’s brains
• a tiny bunch of parsley
• some mushroom trimmings
• 1 onion
• 4 yolks of eggs
• 1 oz. panade
• 1/2 gill well-reduced white sauce
• 1 oz. butter
• paprika
• pepper
• salt
• grated nutmeg
• 18 preserved mushrooms
• Madere sauce (No. 237 a)

Method

1. 1

   Wash the brains in salted water, remove the skin, and wash again.

2. 2

   Peel and slice the onion, put it with parsley and mushroom trimmings in a stewpan with water, add the brains, and boil for about five minutes.

3. 3

   Drain and rub through a sieve.

4. 4

   Work the panade or sauce into the yolks, add to the brain puree, season, and fill buttered dariole moulds.

5. 5

   Poach in boiling water for about ten minutes.

6. 6

   Turn out on a hot dish, arrange the darioles in a circle, pile heated mushrooms in the center, pour hot sauce over, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 224. The excerpt below is the record exactly as published.

Cervelles d la Dreux (Sheeps’ Brains with Mush- rooms) . — f sheep’s brains, a tiny bunch of parsley, some mushroom trimmings, 1 onion, 4 yolks of eggs, 1^ oz. panade, or ^ gill toell- reduced white sauce, 1 oz. butter, paprika, pepper, salt, grated nut- meg, 18 preserved mushrooms, Madere sauce (No. 237 a)

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