Recipes > Meat > Brains With Egg Sauce

Brains With Egg Sauce

Ingredients

  • brains
  • onions
  • salt
  • pepper
  • ginger
  • 1 cup of stock
  • marjoram
  • yolks of 2 eggs
  • juice of a lemon
  • 1 teaspoon of flour
  • chopped parsley

Instructions

Wash brains well, skin, boil fifteen minutes in salt water; slice in stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in the brains with a little marjoram; let it cook gently for one-half hour. Mix yolks, lemon juice, flour, a little chopped parsley; when it is rubbed smooth, stir it into saucepan; stir well to prevent curdling.

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Source

The International Jewish Cook Book (1919).


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