Potage a la MacMahon

Ingredients

• 1 cooked calf s brain
• 2 boiled onions
• ^ cucumber
• 1 teaspoonful curry-powder
• 3 yolks of eggs
• 4 oz. butter
• \ gill cream
• 2 quarts of stock
• pepper
• salt
• nutmeg

Method

1. 1

   Peel the cucumber, cut into thick slices, and boil in salted water till tender.

2. 2

   Pound the brain and onions in a mortar, add the butter and curry-powder, put in a stewpan with the stock.

3. 3

   Boil for twenty minutes and run through a sieve.

4. 4

   Return to the fire, mix the eggs with the cream, stir into the soup, heat up, season to taste, and serve with the cooked slices of cucumber.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 114. The excerpt below is the record exactly as published.

Potage a la MacMahon. — 1 cooked calf s brain, 2 boiled onions, ^ cucumber, 1 teaspoonful curry-powder, 3 yolks of eggs, 4 oz. butter, \ gill cream, 2 quarts of stock, pepper, salt, nutmeg

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