No. 370 — Brains Served in Shells
English historical translation of Molokhovets recipe No. 370 from the 1901 Russian cookbook, retaining original methods and measures.
The source calls for brains from two calves or one ox, soaked in cold water, cleaned of blood and membranes, rinsed and placed for a few minutes in boiling salted water with vinegar. Let them cool in that liquid, remove their thin skin and slice.
Fry a finely chopped onion in one spoonful of butter, combine with the brain slices and add grated dry bread, two egg yolks, ¾ glass of sour cream, a little allspice, and, if desired, nutmeg, dill or parsley. A little broth may also be added.
Fill six to nine shells, sprinkle with breadcrumbs, drizzle with another ½ spoonful of butter and bake for a quarter of an hour.
For a more decorative version, edge the shells with choux or puff pastry, or line them with crumbly or puff pastry and make a rim of the same dough. Place cooked cauliflower in the center of each shell (one large head in total), or about twenty crayfish tails.
To provide
Brains from 2 calf heads or 1 ox head Vinegar, salt and ½ French roll 1 onion, 2 yolks and ¾ glass of sour cream | 1½ spoonfuls of butter, allspice, nutmeg and 2 rusks Optional 1 large cauliflower or 20 crayfish tails |