No. 747 — Brain Cutlets
English historical translation of Molokhovets recipe No. 747 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the brains from two calf heads in salted water with vinegar, allspice and bay leaf; rub through a sieve.
Add three or four spoonfuls of grated white bread, a little allspice and black pepper, and a small finely chopped onion fried in ½ spoonful of butter. Add green parsley, two egg yolks and one whole egg, then mix.
Shape the mixture into cutlets, dip each in beaten egg, coat with breadcrumbs and fry in butter.
These cutlets may also be served with truffle sauce No. 471.
To provide
2 pairs of calf brains Salt and bay leaf Allspice, black pepper and 5 eggs | Fresh parsley and ½ onion ½ French white bread roll 4–6 rusks and ¼ Russian pound of butter |