No. 834 — Fried Ox Brains with Sauce
English historical translation of Molokhovets recipe No. 834 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the membranes from the brains of two ox heads. Soak for two to three hours in cold water, changing it until the blood has washed away.
Use a skimmer to lower them into five glasses of boiling water containing two spoonfuls of vinegar, two teaspoons of salt and 20 whole black peppercorns.
Immediately move the pan away from high heat without allowing a rolling boil; hold for ten minutes, remove to a sieve, drain and cool.
Divide each brain along its natural seam, slice, salt and pepper. Coat lightly with flour, then egg and breadcrumbs, and fry in butter in a copper sauté pan.
Transfer to a serving dish and pour sauce over the brains, or arrange a garnish of vegetables, herbs or another of the accompaniments below.
The following sauces may be poured over the prepared dish:
White or brown sauce, Nos. 404, 406 and 408.
Brown sauce with truffles, No. 407.
Sweet-and-sour raisin sauce, No. 415.
Alternatively, serve with any of these garnishes or sauces:
Morel sauce, No. 720.
Braised or fried mushrooms, Nos. 715, 716, 717, 718 and 719.
Champignon sauce, Nos. 723 and 724.
Crayfish sauce, No. 431.
Mushroom sauce, No. 713.
Sweet-and-sour sauce, No. 415.
Dried-green-pea sauce, No. 511.
New potatoes, No. 601.
Potato sauce, No. 614.
Mashed potatoes with brown or sweet-and-sour sauce, Nos. 627 and 408.
Green beans, Nos. 506, 507 and 508.
Sorrel sauce, No. 586.
Spinach sauce, No. 585.
Carrots and peas in a cream sauce, Nos. 649 and 423.
Dried-mushroom sauce, Nos. 712 and 713.
Cauliflower, No. 556.
To provide
Brains from 2 ox heads Vinegar, salt and pepper | 2 eggs and 5–6 rusks ⅓ Russian pound of butter and 2 spoonfuls of flour |