Cervelles de Veau Frites

Ingredients

• brains
• fresh-cut garlic
• fat bacon cut into dice
• a good bouquet
• sliced onion
• sliced carrot
• two or three cloves
• two or three slices of lemon
• a little vinegar
• some good frying batter
• plenty of hot fat
• coralline pepper
• fried parsley

Method

1. 1

   Remove skin and blood from the brains, blanch in boiling water, then cool in cold water.

2. 2

   Cook in a pan with boiling water, garlic, bacon, herbs, onion, carrot, cloves, and lemon for an hour.

3. 3

   Drain, cut into pieces, dip in vinegar, batter, and fry until golden brown.

4. 4

   Serve with fried parsley.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.

Cervelles de Veau Frites. — Remove all skin and string from the brains, and steep them for a little in tepid water to remove all the blood ; then blanch them for a little in boiling water, and leave them in cold water to set. Now put a little boiling water in a pan, previously rubbed with fresh-cut garlic, with some fat bacon cut into dice, a good bouquet, sliced onion and carrot, two or three cloves, and two or three slices of lemon, lay in the brains and let them cook gently for an hour. Then drain them well, cut them into neat pieces, laying them as done in a little vinegar seasoned with salt and pepper, dip them into some good frying batter, and fry in plenty of hot fat to a delicate golden brown. Drain well, dust with coralline pepper, and serve with fried parsley

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