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)

Categories

Meat.