Croquettes of Calf's Brains

Ingredients

• Let the brain stand in cold water
• add a quart of water
• half a teaspoonful of salt
• two tablespoonfuls of white wine vinegar
• one minced boiled sweetbread
• a tablespoonful of fine cracker dust
• the yolk of two eggs
• a saltspoonful of white pepper
• two of salt
• a few spoonfuls of milk

Method

1. 1

   Soak brain in cold water, wash, remove covering, simmer in water with salt and vinegar.

2. 2

   Mince brain, mix with sweetbread, cracker dust, egg yolks, pepper, salt, and milk to form a paste.

3. 3

   Shape, dip in egg, roll in crumbs, fry, and serve garnished with parsley and lemon.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 19. The excerpt below is the record exactly as published.

Croquettes of Calf's Brains. — Let the brain stand in cold water an hour, wash it well, and remove the membranous covering carefully without injuring the appearance of the brain ; * put it in a saucepan ; add a quart of water, for each whole brain half a teaspoonful of salt and two tablespoonfuls of white wine vinegar. Sim- STEWED BEEF WITH DUMPLINGS. 59 mer half an hour, and the brain is ready to serve with ahuost any kind of sauce, or to be cut into sKces, dipped into egg or batter, and fried. To make croquettes, mince the brain fine ; add one minced boiled sweetbread, a tablespoonful of fine cracker dust, the yolk of two eggs, a salt- spoonful of white pepper, two of salt, and a few spoonfuls of milk

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