Savoury Brain Croutes (Croutes de Corvelles)

Ingredients

• 2 table-sps. cooked brains
• 1 table-sp. white sauce or cream
• 1 yolk of egg
• Cayenne and salt
• 1 tea-sp. chopped capers
• 1 table-sp. grated Parmesan
• Seasoning
• Hot buttered toast
• Chopped parsley

Method

1. 1

   Chop the brains and heat them in a saucepan with the white sauce or cream, but be careful not to make the mixture too moist.

2. 2

   Add the grated cheese and chopped capers, and season to taste with cayenne and salt.

3. 3

   Lastly, stir in the yolk of egg, pile the mixture on five or six small rounds of hot buttered toast and sprinkle with more cheese.

4. 4

   Place them in a hot oven or under the grill for a minute or two to brown the surface, then sprinkle with finely-chopped parsley and serve very hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 809. The excerpt below is the record exactly as published.

Savoury Brain Croutes (Croutes de Corvelles) 2 table-sps. cooked;brains 1 table-sp. white sauce or cream. 1 yolk of egg, Cayenne and salt. 1 tea-sp. chopped capers 1 table-sp. grated Par- mesan. Hot buttered toast. Chopped parsley. 1 table-sp. cream or white sauce. Seasoning

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