Spinach Border with Calf's Brain

Ingredients

• Vt peek of well-washed spinach
• Y^ tablespoonful salt
• a large tablespoonful butter
• Ys pint of milk
• Ys teaspoonful white pepper
• the same of nutmeg
• Ys pint of white grated bread crumbs
• the yolks of 4 eggs
• Yt pi^^ of whipped cream

Method

1. 1

   Boil spinach, drain, and chop.

2. 2

   Prepare a sauce with butter and flour, add milk and seasonings, then mix with spinach and other ingredients.

3. 3

   Bake in a buttered form until firm.

4. 4

   Prepare calf's brain by soaking and cooking, then serve in the center of the spinach border with sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 343. The excerpt below is the record exactly as published.

Ys teaspoonful white pepper, 1 teaspoonful salt, 2 ounces butter, and 1 teaspoonful sugar ; cook until the chestnuts are soft, about 40 minutes; then rub them through a sieve, and use. Another way is to add 1 quart of milk to the chestnuts in place of broth. Chestnut iL I'Espagnole. — Boil 1 pound of chestnuts in water as in foregoing recipe ; skin, peel, and return them in saucepan to the fire, cover with 1 quart of soup stock ; add Ys tablespoonfol sugar, and cook till tender. Melt 1 tablespoonful butter, add Y2 table- spoonful flour, stir and cook 2 minutes ; add Ys bay leaf, 12 whole peppers, 1 even teaspoonful salt, Ys pint stock, Ys teaspoonful beef extract, cook 5 minutes (if too thick add a little more stock); strain the sauce into a clean saucepan, drain the chestnuts, put them in the sauce, and toss for 2 minutes over the fire ; then ersve. Chestnut 8aut6 in Butter. — Boil 1 pound of chestnuts 15 minutes in water ; drain, peel, skin, and return them to the fire, cover with water ; add 1 teaspoonful sugar, and boil till tender, then drain. Melt Ys ounce butter in a saucepan, add the chest- nuts, cook 10 minutes ; toss them well, and serve as a garnish. VEGETABLES. 615 Chestnnt Pur^e h la GrSme*— Boil 1 pound of large chest- nuts in water 15 minutes ; peel and skin them, wash in cold water ; place with 1 quart milk over the fire, add Y^ tablespoonful sugar^ and boil till^ tender ; then rub them through a sieve, and use foi stuffing pigeons, partridges, and birds. This pur6e is also largely used for frozen puddings. Splnaeh Border with Calf's Brain.— Place Vt peek of well- washed spinach in a kettle ; cover with boiling water, add Y^ table- spoonful salt, and boil five minutes ; drain in colander, and press out all the water ; then chop the spinach very fine. Place a sauce- pan with a large tablespoonful butter over the fire, add one heaping tablespoonful fiour, stir and cook 2 minutes ; add Ys pint of milk, Ys teaspoonful salt, Ya teaspoonful white pepper, and the same of nutmeg ; add the spinach, stir and cook 3 minutes, then remove from fire. When cola, add Ys pii^t of white grated bread crumbs, the yolks of 4 eggs, Yt pi^^ of whipped cream, and last the beaten whites; mix all together. Lay a piece of buttered paper in the bottom of a well-buttered border form, fit it in neatly, fill in the mixture, smooth the top with a knife, and set the border in a pan of water (let the water reach Ys up the form) ; cover with buttered paper, and bake in a medium-hot oven till firm to the touch. In the meantime prepare the calf's brain: Soak two sets of calf's brain several hours in cold water, changing the water 3 times ; then place them in a saucepan, covered with fresh cold water, add 2 tablespoonfuls vinegar, 1 teaspoonful salt, 1 bay leaf, 6 whole pep- pers, and one small whole onion ; cook slowly 10 minutes ; remove and cool the brains in cold water. Melt 2 ounces of butter in a saucepan, cut the brains into slices, and cook light brown ; then turn the spinach border on to a dish, remove the paper, put the brains in center, pour over a hot bechamel sauce, garnish the top of border with quarters of hard-boiled eggs, and serve. In place of brains sweetbread may be taken. MACABONI AND NITDLES. Macaroni au Qratin. — Break Yt pound Italian macaroni into pieces, place them in a saucepan, cover with boiling water, add y, tablespoonful salt

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