Cervelles de Veau Frites

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (16)
Instructions (15)
  1. Remove all skin and string from the brains.
  2. Steep them for a little in tepid water to remove all the blood.
  3. Blanch them for a little in boiling water.
  4. Leave them in cold water to set.
  5. Put a little boiling water in a pan, previously rubbed with fresh-cut garlic.
  6. Add some fat bacon cut into dice, a good bouquet, sliced onion and carrot, two or three cloves, and two or three slices of lemon.
  7. Lay in the brains and let them cook gently for an hour.
  8. Drain them well.
  9. Cut them into neat pieces.
  10. Lay them as done in a little vinegar seasoned with salt and pepper.
  11. Dip them into some good frying batter.
  12. Fry in plenty of hot fat to a delicate golden brown.
  13. Drain well.
  14. Dust with coralline pepper.
  15. Serve with fried parsley.
Original Text · last edited 4 days ago
Cervelles de Veau Frites.—Remove all skin and string from the brains, and steep them for a little in tepid water to remove all the blood; then blanch them for a little in boiling water, and leave them in cold water to set. Now put a little boiling water in a pan, previously rubbed with fresh-cut garlic, with some fat bacon cut into dice, a good bouquet, sliced onion and carrot, two or three cloves, and two or three slices of lemon, lay in the brains and let them cook gently for an hour. Then drain them well, cut them into neat pieces, laying them as done in a little vinegar seasoned with salt and pepper, dip them into some good frying batter, and fry in plenty of hot fat to a delicate golden brown. Drain well, dust with coralline pepper, and serve with fried parsley.
Notes
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