Potato Cups with Brains
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
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As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 24. The excerpt below is the record exactly as published.
POTATO CUPS WITH BRAINS. Petits Pates aux Cervelles. Peel some good-sized potatoes, wash them well and cut them across the middle, trimming all the halves to the same oval shape. About 4 of an inch from the edge cut round with a pointed knife and remove the inside of the potato with a vegetable scoop. The cups should now be about 4 of an inch thick. As each cup is made, put it into cold water with a little salt to preserve the colour till wanted. Rub each one with a dry clean cloth, put them into boiling fat or oil for 3 or 4 minutes, remove them, let the fat boil again, and just before serving, drop the cases in the boiling fat to get crisp, drain them, and arrange 42 DAINTY DINNERS AND DISHES. on each cup a slice of blanched hot calf’s or sheep’s brains and a slice of cooked tomato ; in the middle of each cup put a tea- spoonful of tarragon sauce, sprinkle over a few long, thin strips of gherkin
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