Fried Calf's Brains, Tomato Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 120. The excerpt below is the record exactly as published.
Fried calf's brains, tomato sauce Potatoes au gratin Cold asparagus, mustard sauce Raspberries a la mode Sponge cake Demi tasse DINNER Rogol soup, a la Russe Boiled salmon, sauce diplomate Larded tenderloin of beef, St. Martin Green corn Fresh Lima beans Potatoes Marquise Chicory salad with a chapon Vanilla plombiere Macaroons Coffee Fried calfs brains, tomato sauce. Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.