No. 720 — Morel Sauce with Brains
English historical translation of Molokhovets recipe No. 720 from the 1901 Russian cookbook, retaining original methods and measures.
Trim and quarter ½ Russian pound of morels, thoroughly removing sand. Wash in a colander under running water, soak for a quarter of an hour or rinse again, and wash once more.
Put the morels in two historical bottles of boiling water containing two full spoonfuls of salt. Boil well for about half an hour until soft, drain, rinse cold and shred finely.
Meanwhile soak a whole ox brain in cold water until the blood is removed, peel off its membranes and lower into 2½ glasses of boiling water with ten whole black peppercorns, one bay leaf, one tablespoon of vinegar and one teaspoon of salt.
Boil about ten minutes, lift out with a perforated spoon, let cool and slice.
Rub two spoonfuls of flour with two spoonfuls, or ¼ Russian pound, of butter. Gradually add three glasses, equivalent to one historical bottle, of whole milk; boil thoroughly, stirring.
Add the morels, boil once, season with ½ teaspoon of salt, ⅛ of a grated nutmeg, ⅛–¼ teaspoon of black pepper and chopped dill. Finally add the brains, bring once to the boil and immediately serve in a shallow bowl, sauté pan or with boiled beef bouilli.
To provide
For six people: 1 whole ox brain 2½ glasses of water 10 black peppercorns and 1 teaspoon of salt ½ Russian pound of morels, or one full plate | 2 spoonfuls of flour ¼ Russian pound of butter 1 historical bottle of whole milk ⅛ nutmeg ⅛–¼ teaspoon black pepper and 1 bay leaf 2 spoonfuls of fresh dill |