Soufflé of Brains
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 183. The excerpt below is the record exactly as published.
units yolk of egg, 1 of butter, and the squeeze of a lemon. Serve with croutons or fried potatoes. Sheep’s trotters make an e.xcellent curry, hut all dishes of trotters are improved by bacon as a seasoning. 34. Sheep’s Trotters au Gratin. — Parboil as above, only let the trotters be nearly cooked before boning. Melt 1 unit butter in a pie- dish, stew over it 4 units of bread-crumbs, 1 of suet, parsley, green onions, and mushrooms or hard-boiled eggs, all chopped fine. Rasp over this bed a little cheese, lay on your boned trotters, ami cover with more mi.xture. Moisten witli a good stock, and bake for half- an-hour. 3.5. Sheep’s Trotters StufiFed.^ — Parboil, cut off the foot, and carefully remove the long bone of the leg. Fill its jilaco with a farce of croquet meat, or any kind of seasoning. Skewer the ends, or stoj) tliem with stiff mashed potato. Lay the trotters in a stew- pan with 1 unit of butter, 3 of good gravy, a clove of garlic, and 4 units of wine. Stew till tender, and serve with sippets of puff paste, or witli spinach, to which 1 unit of vinegar has been added. If sorrel is procurable, use that. Housekeeper and Cook 267 so Shetiherd’s Pie— This is a form of potato pie made with 0? it n”ri'? fine and seasoned with pepper and salt. 37. Souffld of Brains.— Take a sheep’s brain and parboil in salt vinegar, and water. Remove all skin, beat well with * a miit of chopped parsley and some salt and pepper Add 3 units volk of egg well beaten, and just before putting into the oven 3 units If white whisked to a froth
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