1102. Calf’s Brains a 1’Aurore (Cervelles de
Veau k l’Aurore)
Calf’s brains.
1 gill white sauce.
1 gill tomato sauce or
puree.
2 hard-boiled eggs.
A little butter.
Croutons of pastry✪ Quenelles de Veau & la Supreme.
Prepare the brains as in Recipe 958, and allow
them to cool. Cut them in slices and lay the pieces
in rows overlapping each other, in a greased fire-
proof dish. Mix the white sauce with the tomato
sauce, or a thick puree of tomatoes, season rather
highly with pepper and salt, and add the whites
of the eggs finely chopped and the lemon juice.
Pour this sauce over the brains and rub the yolks
through a sieve on the top. Sprinkle with a
little melted butter and place in a moderate oven
until brown and hot through. Garnish with fancy-
shaped croutons of pastry.
Note. — This may also be cooked and served in
small ramakin cases.
Sufficient for 5 or 6 persons.
1103. Cervelles de Veau a la Nigoise
2 calves’ brains.
Flour. Butter.
3 or 4 tomatoes.
Seasoning.
Parsley or tarragon.
Olives or mushrooms✪ Cervelles de Veau a la Nigoise.
Prepare and cook the brains as in Recipe 958,
and allow them to cool. Then cut them in pieces,
coat them lightly with flour, and fry them in hot
butter until nicely browned. Peel the tomatoes
and cut them in pieces, removing the seeds and
watery part from the inside. Put them into a
saucepan with a little butter, and some chopped
tarragon or parsley. Season well with pepper and
salt, and cook until reduced to a soft puree.
To Finish. — Arrange the puree of tomatoes on a
hot dish, place the brains on the top and garnish
with olives or mushrooms.
Sufficient for 5 or 6 persons.
1104. Cervelles de
2 sets of calves’ brains,
ljoz. butter. \ oz. flour.
1-1 gills white stock.
2 yolks of eggs.
Prepare the brains as
cold cut them in shoes,
butter, flour, and stock,
let them heat through,
eggs beaten up with t
minute or two longer, l
Veau a la Poulette
1 table-sp. lemon juice.
Seasoning.
6 croutons fried bread.
6 mushrooms.
in Recipe 958, and when
Make a sauce with the
put the brains into it and
Then add the yolks of
he lemon juice. Cook a
>ut be careful not to boil
*
SOME MORE ELABORATE MEAT DISHES
269
again. Serve on very neat croutons of fried bread
with a grilled mushroom on the top of each.
Note. — Other sauces, such as mushroom,
piquante, Venitienne, &c., may be used in the same
way, the brains being simply reheated in the sauce.
Sufficient for 5 or 6 persons.
over and cook in a moderate oven about \ hour.
Then lift them on to a hot dish and pour Rouen-
naise sauce (Recipe 741) round.
Notes. — Pig’s feet may be prepared in the same
way. Tomato, piquante, or a plain brown sauce
may be used instead of the above.
1105. Pate de Cervelles de Veau
Calf’s brains. | Brown sauce.
Farce au gratin. I Puff pastry✪ Pate de Cervelles de Veau.
Page 428 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1102. Calf’s Brains a 1’Aurore (Cervelles de Veau k l’Aurore)
Calf’s brains.
1 gill white sauce.
1 gill tomato sauce or puree.
2 hard-boiled eggs. A little butter. Croutons of pastry.
Prepare the brains as in Recipe 958, and allow them to cool. Cut them in slices and lay the pieces in rows overlapping each other, in a greased fireproof dish. Mix the white sauce with the tomato sauce, or a thick puree of tomatoes, season rather highly with pepper and salt, and add the whites of the eggs finely chopped and the lemon juice. Pour this sauce over the brains and rub the yolks through a sieve on the top. Sprinkle with a little melted butter and place in a moderate oven until brown and hot through. Garnish with fancy-shaped croutons of pastry.
Note. — This may also be cooked and served in small ramakin cases.
Sufficient for 5 or 6 persons.
1103. Cervelles de Veau a la Nigoise
2 calves’ brains. Flour. Butter.
3 or 4 tomatoes.
Seasoning.
Parsley or tarragon. Olives or mushrooms.
Prepare and cook the brains as in Recipe 958, and allow them to cool. Then cut them in pieces, coat them lightly with flour, and fry them in hot butter until nicely browned. Peel the tomatoes and cut them in pieces, removing the seeds and watery part from the inside. Put them into a saucepan with a little butter, and some chopped tarragon or parsley. Season well with pepper and salt, and cook until reduced to a soft puree.
To Finish. — Arrange the puree of tomatoes on a hot dish, place the brains on the top and garnish with olives or mushrooms.
Sufficient for 5 or 6 persons.
1104. Cervelles de Veau a la Poulette
2 sets of calves' brains. 1½ oz. butter. ½ oz. flour. 1-1 gills white stock..
2 yolks of eggs.
Prepare the brains as cold cut them in shoes, butter, flour, and stock, let them heat through, eggs beaten up with t minute or two longer, l
Veau a la Poulette
1 table-sp. lemon juice. Seasoning.
6 croutons fried bread.
6 mushrooms.
in Recipe 958, and when cold cut them in slices. Make a sauce with the butter, flour, and stock, let them heat through, put the brains into it and then add the yolks of eggs beaten up with the lemon juice. Cook a minute or two longer, but be careful not to boil
*
again. Serve on very neat croutons of fried bread with a grilled mushroom on the top of each.
Note. — Other sauces, such as mushroom, piquante, Venitienne, &c., may be used in the same way, the brains being simply reheated in the sauce.
Sufficient for 5 or 6 persons.
over and cook in a moderate oven about \ hour. Then lift them on to a hot dish and pour Rouennaise sauce (Recipe 741) round.
Notes. — Pig’s feet may be prepared in the same way. Tomato, piquante, or a plain brown sauce may be used instead of the above.
1105. Pate de Cervelles de Veau
Calf’s brains. | Brown sauce.
Farce au gratin. I Puff pastry.
Records on this page
Quenelles de Veau & la SupremeCervelles de Veau a la NigoisePate de Cervelles de Veau