Pate de Cervelles de Veau

Ingredients

• Calf’s brains
• Brown sauce
• Farce au gratin
• Puff pastry

Method

1. 1

   Prepare the calf’s brains as directed in Recipe 958, cook in light stock, drain, and let cool.

2. 2

   Cut in pieces and coat each with farce au gratin.

3. 3

   Roll out puff pastry, cut out two rounds, one larger than the other.

4. 4

   Lay the smaller round on a wetted baking tin, arrange the prepared pieces of brain in the center, wet the edges, and lay the larger round on top.

5. 5

   Press edges together, roll towards the center, make a hole in the top, brush with beaten egg, score lightly, and bake until pastry is cooked and browned.

6. 6

   Pour in hot sauce through the hole to prevent dryness.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 428. The excerpt below is the record exactly as published.

Pate de Cervelles de Veau Calf’s brains. | Brown sauce. Farce au gratin. I Puff pastry

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