795. CROUSTADE OF BREAD, GARNISHED WITH LAMBS' BRAINS, IN MATELOTTE SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (16)
  1. Prepare brains as directed in No. 786.
  2. Drain the prepared brains on a napkin.
  3. Cut the brains into scollops.
  4. Place the scolloped brains in a circular order in the croustade.
  5. Prepare a matelotte sauce (No. 31) using white wine, a little cayenne, and lemon-juice.
  6. Simmer small button-onions in butter.
  7. Add the simmered onions to the matelotte sauce.
  8. Add 1/2 oz. of truffles cut in scollops to the sauce.
  9. Add a dozen small quenelles to the sauce.
  10. Add a few mushrooms to the sauce.
  11. Add trimmed crayfish-tails to the sauce.
  12. Pour the matelotte sauce over the brains in the croustade.
  13. Crown the top of the croustade with six large crayfish.
  14. Place a fried crouton of bread, cut in the shape of a leaf, between the crayfish.
  15. Place a large truffle in the center of the crayfish.
  16. Serve.
Original Text
795. CROUSTADE OF BREAD, GARNISHED WITH LAMBS' BRAINS, IN MATELOTTE SAUCE. Treat brains must be prepared as directed in No. 786, and when they are done, put to drain upon a napkin, preparatory to their being cut into scollops, and afterwards placed in circular order in the crou- stade. Pour a matelotte sauce (No. 31), made in this case of white wine with a little cayenne and lemon-juice, and containing some small button-onions previously simmered in butter; 1/2 oz. of truffles cut in scollops, a dozen small quenelles, a few mushrooms and trimmed cray- fish-tails; crown the top with six large crayfish, between which place a fried crouton of bread cut in the shape of a leaf; in the centre of these put a large truffle, and serve.
Notes
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