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Meat RecipesBeef Recipes pg 2 >  Brains a la Poulette (1893)

 

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See also: Cooking with Brains Article; Brains as Food Trivia

BEEF BRAIN A LA POULETTE

La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)

CERVELLES DE BŒUF A LA POULETTE.
BEEF BRAIN A LA POULETTE. (Entree.)
Time - 3/4 hour.

PROPORTIONS.--For five persons:

    Beef brains - 3 or 4
    Onion - 1
    Parsley - 1/4 handful
    Yolks of eggs - 2
    Milk - 2 tablespoonsful
    Butter - 4 tablespoonsful
    Flour - 1 tablespoonful
    Vinegar - 1/2 glassful
     

PREPARATION.

1st. Take the skins off the brains and let them freshen from 3 to 4 hours in cold water, change every hour.

2d Cut the brains in two, place them in a stew pan with one sliced onion, 1/2 glassful of vinegar, some salt and pepper, and enough cold water to cover them well. Let cook half an hour.

3d Let them drip, cut each half in four and place in a warm, hollow dish, which you keep in a warm place.

4th. Melt in another sauce pan 2 tablespoonsful butter, mixed with one tablespoonful flour. Mix well with one glassful of water, in which the brain has been cooked. Let boil awhile, then add some chopped parsley and when ready to serve, place the sauce pan on the corner of the range, add 2 tablespoonsful butter, mix it with 2 yolks of eggs and 2 tablespoonsful milk. Do not let boil again and pour over the brains.


The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/


 

 

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