Goquilles of Calves' Brain

Ingredients

• 2 sets of blanched calves' brains
• 1 tablespoonful butter
• Yt cupful sliced mushrooms
• Y^ gill of white wine
• Y^ giU mushroom liquor
• Ys tablespoonful flour
• Ys cupful white broth or boiling water
• Y* teaspoonf ul salt
• pepper
• nutmeg
• Y2 giii of cream

Method

1. 1

   Cut the blanched brains into slices, toss with butter in a saucepan, add mushrooms, wine, and mushroom liquor, cover and cook.

2. 2

   Cook flour with butter, add broth, season, and then add cream and brains.

3. 3

   Fill into shells, sprinkle with bread crumbs, bake until light brown, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 197. The excerpt below is the record exactly as published.

nutmeg. When ready to serve, free the tongues from skin, trim them neatly, and arrange them on a hot dish, garnish with cooked carrot balls, potato balls, and small cooked -white onions, pour over the sauce, add 1 tablespoonful flne chopped parsley, and serve. Fricandcan h la Jardiniere. — ^Fricandeau is also called the noix or cushion, and it is that part of a leg of veal to which the 294 MEATS. udder adheres. In order to separate it from the round or fillet the leg should be placed on the table with the knuckle from you ; then with the left hand take hold of the upper part of the fillet of real, and with the right insert the point of a knife into the separations which diyide the fricandeau or noix from the under part of the fillet. Gut the noix away, following the separation right round to the knuckle. Bemoye the sinews and lard the surface with a medium-sized larding needle, rub oyer 1 tablespoonf ul salt, and place the fricandeau in a roasting pan ; add 1 tablespoonf ul but- ter, set the pan on top of the stoye ; when the butter melts baste the meat with it, then add 1 cupful white broth or boiling water, place the fricandeau in a hot oyen, baste frequently, and roast till done. Shortly before serying, transfer the meat to a hot dish ; mix Yt tablespoonful cornstarch with Vs cupful water, add it to the grayy in the pan, stir and cook a few minutes oyer the fire ; then add sufficient boiling water or broth to make a creamy sauce ; strain and pour a few spoonfuls oyer the meat, and serye the re- mainder in a sauce bowl. Oarnish with stewed green peas and carrots. Cairs Brain. — How to blanch. — Soak 2 sets of calyes' brains for seyeral hours in cold water, changing the water often. Bemoye the loose skin, place the brains in a saucepan, coyer with cold water ; add Ys gill of white yinegar, a small bouquet, Ys tablespoon- ful salt, 8 whole peppers, and 1 onion ; boil 10 minutes. Then set the saucepan aside, leaying the brains to cool in their broth ; they are then ready to use for any dish that may be required. Cairs Brain with Black Butter. — Blanch 2 sets of calyes' brains. Gut each one in two. Dress them on a hot dish and pour 2 tablespoonfuls of black butter oyer each. Or the brains may be seryed with sauce tartare or yinaigrette sauce. Calf s Brain Fried. — Blanch 2 sets of calyes' brains, leaying them to cool in the broth, remoye, cut each one in two, dust them YBAL. 296 with flonr, dip in egg and cover with bread orumbs, and fry in deep fat or butter light brown. Serve with black butter or any sauce desired. Goquilles of Cairs Brain. — Cut 2 sets of blanched calves' brains into slices, place them in a wide saucepan with 1 tablespoon- f ul butter, toss them for a few minutes over the fire ; add Yt cupful sliced mushrooms, Y^ gill of white wine, Yt giU mushroom liquor, cover and cook 10 minutes. Cook Ys tablespoonful flour with Ys tablespoonf ul butter 2 minutes ; add Ys cupful white broth or boil- ing water with a little beef extract ; add Y* teaspoonf ul each of salt, pepper, and nutmeg ; cook a few minutes, add Y2 giii of cream and the brains. Remove from fire, fill the preparation into 6 or 8 table shells, sprinkle over a few bread crumbs and a little melted butter, bake light brown in a hot oven, serve on a dish with folded napkin. Cairs Brain h, PAlfonso. — Blanch 2 sets of calves' brains and let them cool in the broth. Put two ounces each of fine cut raw ham and pork in a low wide saucepan, lay the brains on top ; add Ys cup of white wine or the juice of 1 lemon, cover all with veal or chicken broth, lay a few slices of larding pork on top ; place the saucepan over the fire, cover and cook slowly 15 minutes. Then drain the brains on a sieve and cut them in slices. Melt 1 ounce butter in a saucepan, add the brains, and toss them for a few minutes over the fire. Arrange the brain slices over 6 slices of buttered toast, pour over 1 pint of hot tomato Allemande sauce, and serve. Calves' brains prepared in this way may be served with Allemande, velout6, or bechamel sauce. Sweetbreads may be prepared in the same way. Bamikins of Cairs Brain.— Line 6 ramikin cups with chicken cream forcemeat. Cut 2 sets of blanched calves' brains in slices, lay them in a pan, pour over Ys pii^t of stock or veal broth, cover with buttered paper and place 15 minutes in a hot oven, 296 MEATS. basting f reqaently. Cook 1 fine chopped onion in 1 tablespoonf iQ batter 2 minutes ; add Y^ cupf nl chopped mushrooms, Vs table- spoonful fine chopped parsley, 1 even teaspoonf ul salt,

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