Lambs' Brains a L'italienne
From The century cook book, 1894
Serves 6
Serve remaining veloute sauce in a sauce boat.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 119. The excerpt below is the record exactly as published.
Lambs' Brains a L'ltalienne. This is a meat entree which is often served in France, Italy, and England. These entrees must always be dished with a certain elegance; if not, they sink into the order of common entrees. To pre- pare this entree, some large and beautiful lamb's brains must be chosen, and the skin removed without affecting their shape; when well cleaned and blanched, they are cooked in a good stock with wine. The entree is dished up on a pate-chaud case, well pinched, and baked to a nice color; but its interior is filled with common force-meat; the force meat is poached in the stove, or at the entrance of the oven. The brains are dished in a circular order, on the border of the crust, placing alter- nately between them a pretty crouton of pickled tongue, cut in the shape of a cock's-comb; the cavity of the circle is garnished with a puree of artichoke bottoms; over this puree is poured a little melted glaze, the croutons are also glazed, the brains are mashed with a little good veloute sauce
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