Potato Cases with Brains

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

cases

some rather large potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
clean boiling fat
a little salt ↝ Salt, table, iodized [Spices and Herbs]

topping

a slice of blanched hot calf’s or sheep’s brains ↝ Brains [Liver and organ meats]
a slice of cooked tomato ↝ Tomatoes, raw [Tomatoes]
about a teaspoonful of tarragon sauce
a few picked leaves of chervil
two or three long thin strips of French gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (11)

Peel some rather large potatoes, wash them well and cut them in halves lengthways.
On the flat of each half about one eighth of an inch from the edge cut round with a pointed knife, and with a vegetable scoop remove the inside of the potato so as to form a sort of cup about one eighth of an inch thick.
Trim the halves to the same oval size before forming the cases.
Put each case as it is made into a basin of cold water with a little salt.
When a sufficient number are formed take them up and rub each of them with a perfectly dry clean cloth.
Put them into clean boiling fat to cook till they feel tender, which will take about three to four minutes.
Take them up, let the fat re-boil, and just before serving drop the cases in the boiling fat to crisp them.
When nice and crisp arrange on the ends of each case a slice of blanched hot calf’s or sheep’s brains and a slice of cooked tomato.
Put about a teaspoonful of tarragon sauce between the slices in the centre of the case.
Sprinkle over these a few picked leaves of chervil and two or three long thin strips of French gherkin.
Dish en couronne on a dish-paper, and serve very hot.

Original Text

Potato Cases with Brains.
(Caisses de Pommes de Terre aux Cervelles.)

PeeI some rather large potatoes, wash them well and cut them in halves lengthways, on the flat of each half about one eighth of an inch from the edge cut round with a pointed knife, and with a vegetable scoop remove the inside of the potato so as to form a sort of cup about one eighth of an inch thick; the halves should all be trimmed to the same oval size before forming the cases; put each case as it is made into a basin of cold water with a little salt, when a sufficient number are formed take them up and rub each of them with a perfectly dry clean cloth, then put them into clean boiling fat to cook till they feel tender, which will take about three to four minutes, then take them up, let the fat re-boil, and just before serving drop the cases in the boiling fat to crisp them; when nice and crisp arrange on the ends of each case a slice of blanched hot calf’s or sheep’s brains and a slice of cooked tomato, and between the slices in the centre of the case put about a teaspoonful of tarragon sauce, sprinkle over these a few picked leaves of chervil and two or three long thin strips of French gherkin, dish en couronne on a dish-paper, and serve very hot.

Notes

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