921. CALF’S BRAINS, WITH MATELOTTE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
brains
boiling liquid
for assembly
Instructions (9)
  1. Steep the sets of brains in water for several hours, changing the water frequently and removing the loose skin that contains them.
  2. After washing, place the brains in a stewpan with some boiling water, seasoned with a gill of vinegar, some thinly-sliced carrot and onion, thyme and bay-leaf, pepper and salt.
  3. Let them boil gently for about twenty minutes.
  4. Drain the brains upon a cloth.
  5. Cut six croûtons in the shape of large cocks’-combs and stick them on the bottom of an entrée dish to form compartments.
  6. Place a lobe of brains in each compartment.
  7. Make a slight incision in each portion of the brains and insert a scolloped circular piece of red tongue.
  8. Pour a Matelotte ragout (No. 193) over the entrée.
  9. Serve.
Original Text
921. CALF’S BRAINS, WITH MATELOTTE SAUCE. STEEP these sets of brains in water for several hours, care being taken to change the water frequently, and remove the loose skin that contains them; after being washed, and placed in a stewpan, containing some boiling water, and seasoned with a gill of vinegar, some thinly-sliced carrot and onion, thyme and bay-leaf, pepper and salt, let them boil gently for about twenty minutes. The brains must then be drained upon a cloth, and six croûtons cut in the shape of large cocks’-combs previously stuck on the bottom of an entrée dish, so as to form as many compartments; place a lobe of brains in each of these, make a slight incision in each portion of the brains, and insert in it a scolloped circular piece of red tongue; pour a Matelotte ragout (No. 193) over the entrée, and serve.
Notes
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