Fried Calf's Brains with Tartare Sauce
From The table, 1889
Serves 1
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 177. The excerpt below is the record exactly as published.
. Fried Calf's Brains, Tartare Sauce.— Proceed as in No. 557, then dry the brains well in a napkin ; bread them a 1'Anglaise (No. 301), and fry in hot grease for five minutes. Serve with half a pint of tartare sauce (No. 207)
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