No. 369 — Brain Fritters in Frying Batter
English historical translation of Molokhovets recipe No. 369 from the 1901 Russian cookbook, retaining original methods and measures.
The historical method soaks two halves of a beef brain, removes blood and membranes and lowers them into three glasses of boiling salted water with a spoonful of vinegar, a bay leaf and pepper. They are cooked and allowed to cool in the same water.
Peel and slice the prepared brains. Dip each slice in frying batter No. 298 and fry in deep fat No. 297. Before serving, sprinkle with fried green parsley No. 296.
Serve with sorrel shchi or other sour cabbage soups.
To provide
Brains from one beef head, salt and vinegar ½ glass of vegetable oil or frying fat Batter option: 1½ glasses of flour, ½ spoonful of olive oil, 1 teaspoon of salt, 5 egg whites and 1 glass of water | Or: 1½ glasses of flour, ½ spoonful of olive oil, 2 whites and 1 glass of beer Or: ½ glass of beer and ½ glass of sour cream |