No. 920 — Tartines with Calf Brains
English historical translation of Molokhovets recipe No. 920 from the 1901 Russian cookbook, retaining original methods and measures.
Soak the brains from one calf's head in cold water and remove the membrane. Boil in salted water with vinegar and one onion, remove, cool and slice.
Lay the slices on white bread that has been brushed on both sides with melted butter.
For the sauce, lightly fry ⅓ spoonful of butter with ½ spoonful of flour, thin with ½ glass of broth, add two or three finely chopped champignons and boil.
Spread the sauce over the tartines, sprinkle with chopped spring onion and egg, and put briefly into the oven.
To provide
Brains from one calf's head Vinegar, salt and 1 onion 1¼ French white loaves | 1½ spoonfuls of butter and ½ spoonful of flour 2–3 champignons Spring onion |