Recipes > Meat > Brains With Egg Sauce

Brains With Egg Sauce


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


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.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus