923. CALF’S BRAINS FRIED IN BATTER, A LA PROVENÇALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
for preparing the brains
for frying
for serving
optional sauces
Instructions (7)
  1. Clean the calf's brains.
  2. Gently boil them in water with vinegar, etc.
  3. When drained, cut into oval scollops.
  4. Steep the scollops in a basin with a little oil, vinegar, pepper, and salt.
  5. When about to send to table, fry them in batter in the usual way (see directions for calf’s ears No. 916).
  6. After frying, dish them up with some Provençale sauce (No. 25) under them.
  7. Serve.
Original Text
923. CALF’S BRAINS FRIED IN BATTER, A LA PROVENÇALE. THESE must be cleaned, gently boiled in water, vinegar, &c.; and when drained, cut into oval scollops, and steeped in a basin with a little oil, vinegar, pepper and salt. When about to send to table, fry them in batter, in the usual way (see directions for calf’s ears No. 916), after which dish them up with some Provençale sauce (No. 25) under them, and serve. Note.—They may also be served with Tomata, Italian, Piquante, or Poivrade sauce.
Notes
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