786. BORDER OF POTATO-PASTE, GARNISHED WITH CALF'S-BRAINS, A LA RAVIGOTTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For the Calf's-Brains
For the Sauce and Garnish
Instructions (12)
  1. Soak two sets of calf's-brains in tepid water for several hours to cleanse them.
  2. As soon as the thin membrane which covers the brains becomes loosened, detach it gently with the fingers; change the water frequently.
  3. When the brains have become comparatively white, put them into a stewpan with a quart of boiling water, half a gill of vinegar, some sliced carrot, onion, parsley, thyme, bay-leaf, mignonette-pepper, and salt.
  4. Allow them to boil gently by the side of the fire for twenty minutes.
  5. Remove the brains carefully with a large spoon into another stewpan.
  6. Pass their liquor through a sieve on them, and set them aside till within twenty minutes of dinner-time.
  7. Warm the brains in their liquor.
  8. Cut the brains into thick scollops lengthwise.
  9. Place the brains in the border of potato in circular order, overlapping each other.
  10. Pour a Ravigotte sauce (No. 9) over the brains.
  11. Glaze the border.
  12. Serve.
Original Text
786. BORDER OF POTATO-PASTE, GARNISHED WITH CALF'S-BRAINS, A LA RAVIGOTTE. SOAK two sets of calf's-brains in tepid water for several hours to cleanse them, and as soon as the thin membrane which covers the brains becomes loosened, detach it gently with the fingers; change the water frequently, and when the brains have become comparatively white, put them into a stewpan with a quart of boiling water, half a gill of vinegar, some sliced carrot, onion, parsley, thyme, bay-leaf, mignonette-pepper, and salt; allow them to boil gently by the side of the fire for twenty minutes, then remove the brains carefully with a large spoon into another stewpan, pass their liquor through a sieve on them, and set them aside till within twenty minutes of dinner-time. The brains must then be warmed in their liquor, and afterwards cut into thick scollops lengthwise, and placed in the border of potato in circular order, overlapping each other; pour a Ravigotte sauce (No. 9) over the brains, glaze the border, and serve.
Notes
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