Calf's Brains a la Ravigotte

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The two lobes of the brains should be separated with a knife, and after being soaked in cold water for a while, the caul or skin which envelops them must be gently removed with the fingers; and, after remaining in fresh water a little longer, they should be slowly boiled in half pint of water seasoned with a spoonful of vinegar, a little sliced onion, carrot, bay-leaf, tlryme, pepper and salt: when the brains are done, they should be drained, cut in thick collops, and dished up like cutlets, sauced over with ravigotte, No. 34, and garnished round with potato croquets.

No. 566