Fried Calf’s Brains a la Supreme
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 219. The excerpt below is the record exactly as published.
Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut in slices and form them in the shape of cutlets or any shape desired; dip in egg and bread crumbs and fry in hot fat — sprinkle with pepper and salt while frying
Cook this with the app: pantry check, scaling, and the assistant.