vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Steamed Glazed Calf’s Brains a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 2
Entree for luncheon or dinner.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 219. The excerpt below is the record exactly as published.
Steamed Glazed Calf’s Brains a la Hollandaise Cervelle de Veau, cuite a la vapeur et glacee, a la Hollandaise Boil brains [see recipe: Boiled Calf’s Brains]. When cold, cut in halves, across; put in a pan with some butter, sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.