924. CALF’S BRAINS SCOLLOPED

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (1)
  1. When the brains have been dressed, cut them into rather small scollops, and put them into a sautapan with a few scolloped mushrooms and truffles; season with a little cayenne and grated nutmeg, pour in some Allemande sauce (No. 1); and juice of half a lemon; toss the whole gently together over the fire, and with this preparation fill as many silver scollop shells as will hold it; cover these over with a coating of fried bread-crumbs or raspings, place them for two minutes in a hot oven to gratinate, dish them up on a napkin, and serve.
Original Text
924. CALF’S BRAINS SCOLLOPED. WHEN the brains have been dressed, cut them into rather small scollops, and put them into a sautapan with a few scolloped mushrooms and truffles; season with a little cayenne and grated nutmeg, pour in some Allemande sauce (No. 1); and juice of half a lemon; toss the whole gently together over the fire, and with this preparation fill as many silver scollop shells as will hold it; cover these over with a coating of fried bread-crumbs or raspings, place them for two minutes in a hot oven to gratinate, dish them up on a napkin, and serve.
Notes
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