No. 899 — Calf-Brain Pudding
English historical translation of Molokhovets recipe No. 899 from the 1901 Russian cookbook, retaining original methods and measures.
Soak the brains from two calf heads or one ox head in water for about two hours. Remove the membranes, boil in salted water with a little vinegar and leave to cool.
Rub the brains through a sieve. Add a spoonful of butter, six egg yolks, a little allspice, salt, more butter, nutmeg and green dill. Mix well.
Beat six egg whites and fold into the mixture. Transfer to a buttered mould dusted with breadcrumbs and place in the oven or steam for about twenty minutes, as described in the section on steamed puddings.
Serve with crayfish sauce No. 431, champignon sauce No. 435 or rum sauce No. 494.
To provide
Brains from two large calf heads Salt Dill and 5–6 eggs | 2 rusks and 1½ spoonfuls of butter Nutmeg and allspice |