The 1901 Cookbook Archive
No. 4160 — Calf-Brain Sausages
English historical translation of Molokhovets recipe No. 4160 from the 1901 Russian cookbook, retaining original methods and measures.
Wash and boil two calf brains in salted water.
Chop with bread soaked in cream and squeezed dry, then add ¼ pound butter, a little salt, pepper and nutmeg.
Work the mixture until pale, add 8 egg yolks and the cream in which the bread soaked, and mix thoroughly.
Fill prepared casings and simmer in a mixture of equal parts milk and water.
Brown in butter before serving.
Historical editorial note: Brains and other nervous tissues may carry special animal-disease risks. Modern regulations and safe sourcing apply; this historical preparation gives no validated safety controls.
Original source: Read Russian recipe No. 4160. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.