(3) Prepare and blanch three Calf’s Brains ; place some slices of bacon round a stewpan, put in the brains, with a little salt, pepper, a small piece of butter, the juice of half a lemon, and 1 table-spoonful of white broth. Place the pan at the side of the fire for half-an-hour, or until the dish is wanted to be served. Fry some pieces of bread to a light brown colour, cut in the shape of cocks’ combs, and put them in the dish with the brains between. Cover over with matelote sauce, and serve. Calf’s-Brain Sauce for Salad. — Cut some boiled brains into small pieces; put them in a mortar with a few tarragon- leaves and i- wineglassful of onion vinegar, and pound them. Season the mixture with pepper, salt, and a few grains of cayenne, and then mix in gradually, till quite smooth, about 5 pint of thick creamy salad-dressing. The sauce is then ready for serving. Calf’s Brains in Scallop Shells. — Boil two brains, cut them into dice, season well, and put into a basin. Gradually reduce 2 or 3 table-spoonfuls of bechamel sauce in a sauce- pan, and add 2 table-spoonfuls of melted glaze; when it is cooked to a nice cream, add 4 table-spoonfuls of cooked sweet herbs; cook it for two or three minutes, then add the brains and take the pan off the fire. Have ready eight or nine scallop shells, thoroughly cleaned, fill them with the mixture, sprinkle over some grated Parmesan cheese, and glaze them. Serve hot. Cromeskies of Calf’s Brains. — Reduce i pint of brown sauce in a saucepan for two or three minutes, and then gradually add 1 wineglassful of Madeira and 1 gill of melted glaze ; when it becomes thick, remove it from the fire. Cut two cooked Calf’s Brains into small dice, put them into a basin, and add a little grated nutmeg, cooked mushrooms equal to half the quantity of the brains, and the same pro- portion of cooked tongue; cut these also into small squares and mix with the glaze. Allow the mixture to get cold; then divide it into pieces, and roll it like a cork, a little flat at the ends. Wrap them one at a time in strips of wafer placed between two wet cloths. Take each one separately and put it into a batter, and then into hot lard until the paste is nicely coloured. Drain them of fat, and then serve on a cloth, with a little dried powdered parsley sprinkled over. Croquettes of Calf’s Brains. — Boil |-lb. of brains gently for twenty minutes, and then put them for a few minutes in cold water; peel off the outside, chop up the brains, and add 1 breakfast-cupful of breadcrumbs. Mash all together, then add 1 teaspoonful of finely-minced parsley, loz. of butter, the yolk of an egg, a little lemon-juice, grated nutmeg, and salt and pepper to taste. Mix all well together, and, after flouring the hands, make it up into shapes like sausages; coat these with flour, and fry in a wire basket, in lard or butter, until they are of a light yellow colour. Serve with cream sauce. Calf — continued. Tried Calf’s Brains with Tartar Sauce. — Proceed as for Boiled Calf’s Brains with Blac✪ Calf’s Brains with Baconk or Brown Butter, then dry the brains well in a napkin; bread them, and fry in hot grease for five minutes. Serve with i pint of Tartar sauce separately.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

(3) Prepare and blanch three Calf’s Brains ; place some slices of bacon round a stewpan, put in the brains, with a little salt, pepper, a small piece of butter, the juice of half a lemon, and 1 table-spoonful of white broth. Place the pan at the side of the fire for half-an-hour, or until the dish is wanted to be served. Fry some pieces of bread to a light brown colour, cut in the shape of cocks’ combs, and put them in the dish with the brains between. Cover over with matelote sauce, and serve. Calf’s-Brain Sauce for Salad. — Cut some boiled brains into small pieces; put them in a mortar with a few tarragon- leaves and i- wineglassful of onion vinegar, and pound them. Season the mixture with pepper, salt, and a few grains of cayenne, and then mix in gradually, till quite smooth, about 5 pint of thick creamy salad-dressing. The sauce is then ready for serving. Calf’s Brains in Scallop Shells. — Boil two brains, cut them into dice, season well, and put into a basin. Gradually reduce 2 or 3 table-spoonfuls of bechamel sauce in a sauce- pan, and add 2 table-spoonfuls of melted glaze; when it is cooked to a nice cream, add 4 table-spoonfuls of cooked sweet herbs; cook it for two or three minutes, then add the brains and take the pan off the fire. Have ready eight or nine scallop shells, thoroughly cleaned, fill them with the mixture, sprinkle over some grated Parmesan cheese, and glaze them. Serve hot. Cromeskies of Calf’s Brains. — Reduce i pint of brown sauce in a saucepan for two or three minutes, and then gradually add 1 wineglassful of Madeira and 1 gill of melted glaze ; when it becomes thick, remove it from the fire. Cut two cooked Calf’s Brains into small dice, put them into a basin, and add a little grated nutmeg, cooked mushrooms equal to half the quantity of the brains, and the same pro- portion of cooked tongue; cut these also into small squares and mix with the glaze. Allow the mixture to get cold; then divide it into pieces, and roll it like a cork, a little flat at the ends. Wrap them one at a time in strips of wafer placed between two wet cloths. Take each one separately and put it into a batter, and then into hot lard until the paste is nicely coloured. Drain them of fat, and then serve on a cloth, with a little dried powdered parsley sprinkled over. Croquettes of Calf’s Brains. — Boil |-lb. of brains gently for twenty minutes, and then put them for a few minutes in cold water; peel off the outside, chop up the brains, and add 1 breakfast-cupful of breadcrumbs. Mash all together, then add 1 teaspoonful of finely-minced parsley, loz. of butter, the yolk of an egg, a little lemon-juice, grated nutmeg, and salt and pepper to taste. Mix all well together, and, after flouring the hands, make it up into shapes like sausages; coat these with flour, and fry in a wire basket, in lard or butter, until they are of a light yellow colour. Serve with cream sauce. Calf — continued. Tried Calf’s Brains with Tartar Sauce. — Proceed as for Boiled Calf’s Brains with Black or Brown Butter, then dry the brains well in a napkin; bread them, and fry in hot grease for five minutes. Serve with i pint of Tartar sauce separately.

The encyclopædia of practical cookery