Fritot de Cervelle de Veau
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.
Fritot de Cervelle de Veau. Blanch the brains, and when cold they must be cut in slices as neatly as possible, seasoned with a little eschalot and parsley finely chopped and a little salad oil
Cook this with the app: pantry check, scaling, and the assistant.