Stewed Lamb’s Brains a l’italienne

Ingredients

• Select some large Lamb’s Brains
• Make sufficient mirepoix
• mixing some wine with it
• prepare sufficient forcemeat
• Cut some pickled tongue
• prepare a puree of artichoke-bottoms
• serve with a sauceboatful of veloute sauce

Method

1. 1

   Clean and blanch the brains.

2. 2

   Cook them in mirepoix with wine.

3. 3

   Bake a border-shaped paste until browned.

4. 4

   Fill with forcemeat, arrange brains and tongue, and serve with artichoke puree and veloute sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 234. The excerpt below is the record exactly as published.

Stewed Lamb’s Brains a l’ltalienne. — Select some large Lamb’s Brains, skin them without altering their shape, clean well, and blanch. Make sufficient mirepoix to cook the brains mixing some wine with it, and stew them gently till done. Make a border-shaped paste crou- stade and bake it till nicely browned ; prepare sufficient forcemeat to fill the case, and poach it. Cut some pickled tongue into the shape of cocks’ combs, and prepare a puree of artichoke-bottoms. Turn the case on to a hot dish, fill it with the forcemeat, arrange the brains on it, alternating them with the pieces of tongue, first brushing them over with melted glaze; put the puree of artichoke- bottoms in the middle of the dish, and serve with a saucebcatful of veloute sauce

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