Boiled Calf’s Brains with Vinaigrette Sauce. — This is
prepared the same as for Boiled Calf’s Brains with Black
ob Brown Butter. Serve on a folded napkin on a dish,
garnishing with a few green parsley-leaves, and 1 gill of
vinaigrette sauce✪ Boiled Calf’s Brains with Vinaigrette Sauce in a sauceboat.
Brochettes of Calf’s Brains.— (1) Take two or three Calf’s
grains and boil them for a few minutes ; when cold divide them
into halves, and cut each half into squares |-in. in thickness.
Place these in a basin; add salt and mixed spices to taste,
with a little finely-chopped parsley and mixed herbs sprinkled
lightly over them. Cut some pieces of fat bacon the same
size as the pieces of brain and arrange them alternately upon
skewers, then dip them into melted butter and rasp some
breadcrumbs✪ Brochettes of Calf’s Brains over them. Broil them over a moderate fire for
fifteen minutes, and turn them so that they may be cooked
all round. When done, dish them up in heaps like pyramids.
(2) Cut some boiled Calf’s Brains, boiled udder, and
truffles into pieces similar in shape and equal in size.
Fix the pieces of brains, udder, and truffles alternately on
■' some small skewers. Prepare a small quantity of veloute
sauce and mix with it a lump of butter about loz. in weight,
the strained juice of a lemon, and the beaten yolks of two
eggs. Dip the skewers into the sauce and leave them till
cold; then dip them in some warmed butter, and cover
with breadcrumbs. Repeat the operation of dipping the
skewers in butter and breadcrumbs, then lay them on a grid-
iron, and broil over a clear fire till nicely browned, turning
them so that they may colour equally. When cooked, put
the brochettes on a hot dish, pour some highly-seasoned sauce
over, and serve.
For details respecting Culinary Processes, Utensils, Sauces, ice., referred to, see under their special heads.
266
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Calf — continued.
Calf’s Brains en Matelote. — (1) Peel twenty small onions,
and put them into a saucepan with -|oz. of butter, and fry to
a light brown colour; add 5OZ. of flour, stirring well for a few
minutes; then add 1 breakfast-cupful of good broth, 1 teacupful
of red wine, and a little salt and pepper. Place the pan on the
side of the fire and let the liquor simmer for thirty minutes.
Take 1 pottle of mushrooms✪ Calf’s Brains en Matelote, pick them over, wash them,
and cut into rather small pieces ; put them into the sauce
and boil for eight minutes longer. Take the boiled brains,
drain them, place on a warmed dish surrounded with the
onions and mushrooms, and serve with the sauce poured
over all.
(2) Put three prepared Calf’s Brains into boiling water for
a few minutes, take them out, wipe them dry, and cut each
into halves. Cut fib. of streaky bacon into small squares,
and add two onions and one carrot finely-chopped, a few
cloves, two pimentos, a few sweet herbs, and a handful of
mushroom trimmings ; place these in a stewpan with 2 wine-
glassfuls of red wine, and put on the lid. Reduce the liquid
to one-fourth of its original quantity and add the brains.
Boil for eight or ten minutes, and then strain the liquid into
another stewpan. Skim, and thicken with a little brown sauce
with ten or twelve mushrooms added. Boil for a few minutes,
and then mix in the brains and bacon, twenty small onions,
and two dozen blanched olives. Let all simmer for a few
minutes. Serve the brains on bread croutons, and garnish
with the bacon and vegetables.
Page 65 · 3 recipe records on this page
Presented as published in 1890. 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
Boiled Calf’s Brains with Vinaigrette Sauce. — This is prepared the same as for Boiled Calf’s Brains with Black or Brown Butter. Serve on a folded napkin on a dish, garnishing with a few green parsley-leaves, and 1 gill of vinaigrette sauce in a sauceboat.
Brochettes of Calf’s Brains.— (1) Take two or three Calf’s grains and boil them for a few minutes ; when cold divide them into halves, and cut each half into squares |-in. in thickness. Place these in a basin; add salt and mixed spices to taste, with a little finely-chopped parsley and mixed herbs sprinkled lightly over them. Cut some pieces of fat bacon the same size as the pieces of brain and arrange them alternately upon skewers, then dip them into melted butter and rasp some breadcrumbs over them. Broil them over a moderate fire for fifteen minutes, and turn them so that they may be cooked all round. When done, dish them up in heaps like pyramids.
(2) Cut some boiled Calf’s Brains, boiled udder, and truffles into pieces similar in shape and equal in size. Fix the pieces of brains, udder, and truffles alternately on ■' some small skewers. Prepare a small quantity of veloute sauce and mix with it a lump of butter about loz. in weight, the strained juice of a lemon, and the beaten yolks of two eggs. Dip the skewers into the sauce and leave them till cold; then dip them in some warmed butter, and cover with breadcrumbs. Repeat the operation of dipping the skewers in butter and breadcrumbs, then lay them on a gridiron, and broil over a clear fire till nicely browned, turning them so that they may colour equally. When cooked, put the brochettes on a hot dish, pour some highly-seasoned sauce over, and serve.
For details respecting Culinary Processes, Utensils, Sauces, ice., referred to, see under their special heads.
Calf — continued.
Calf’s Brains en Matelote. — (1) Peel twenty small onions, and put them into a saucepan with -|oz. of butter, and fry to a light brown colour; add 5OZ. of flour, stirring well for a few minutes; then add 1 breakfast-cupful of good broth, 1 teacupful of red wine, and a little salt and pepper. Place the pan on the side of the fire and let the liquor simmer for thirty minutes. Take 1 pottle of mushrooms, pick them over, wash them, and cut into rather small pieces ; put them into the sauce and boil for eight minutes longer. Take the boiled brains, drain them, place on a warmed dish surrounded with the onions and mushrooms, and serve with the sauce poured over all.
(2) Put three prepared Calf’s Brains into boiling water for a few minutes, take them out, wipe them dry, and cut each into halves. Cut fib. of streaky bacon into small squares, and add two onions and one carrot finely-chopped, a few cloves, two pimentos, a few sweet herbs, and a handful of mushroom trimmings ; place these in a stewpan with 2 wineglassfuls of red wine, and put on the lid. Reduce the liquid to one-fourth of its original quantity and add the brains. Boil for eight or ten minutes, and then strain the liquid into another stewpan. Skim, and thicken with a little brown sauce with ten or twelve mushrooms added. Boil for a few minutes, and then mix in the brains and bacon, twenty small onions, and two dozen blanched olives. Let all simmer for a few minutes. Serve the brains on bread croutons, and garnish with the bacon and vegetables.
Records on this page
Boiled Calf’s Brains with Vinaigrette SauceBrochettes of Calf’s BrainsCalf’s Brains en Matelote