Croquettes of Calf’s Brains

Ingredients

• |-lb. of brains
• 1 breakfast-cupful of breadcrumbs
• 1 teaspoonful of finely-minced parsley
• loz. of butter
• the yolk of an egg
• a little lemon-juice
• grated nutmeg
• salt and pepper to taste

Method

1. 1

   Boil brains for twenty minutes, cool in cold water, peel, chop, and mix with breadcrumbs.

2. 2

   Add parsley, butter, egg yolk, lemon juice, nutmeg, salt, and pepper.

3. 3

   Shape into sausages, coat with flour, and fry until light yellow.

4. 4

   Serve with cream sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 66. The excerpt below is the record exactly as published.

Croquettes of Calf’s Brains. — Boil |-lb. of brains gently for twenty minutes, and then put them for a few minutes in cold water; peel off the outside, chop up the brains, and add 1 breakfast-cupful of breadcrumbs. Mash all together, then add 1 teaspoonful of finely-minced parsley, loz. of butter, the yolk of an egg, a little lemon-juice, grated nutmeg, and salt and pepper to taste

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