Brains in Cream Sauce Recipe
Ingredients
| 4 sets brains | ||
| Butter | 2 Ounce | |
| Onion | 1 Small | |
| Flour | 1 Tablespoon | |
| Boiling water | 1 Pint | |
| Chicken | 1 | |
| 2 egg-yolks | ||
| Green pepper | 1/2 To taste | |
| Lemon juice | 1 Teaspoon | |
| Tomato | 1 Medium | |
| Salt, pepper | ||
Directions
Cut prepared brains into slices or cubes.
Melt butter in saucepan, add finely chopped onion, cook 1 minute.
Stir in flour, cook further 1 minute. Remove from heat, gradually stir in boiling water, in which chicken stock cube has been dissolved.
Return to heat, bring to boil, stirring; reduce heat, simmer until thickened, stirring constantly.
Stir 2 tablespoons of this mixture into beaten egg-yolks, gradually add to remaining sauce, stirring constantly.
Simmer 5 minutes without boiling.
Add brains, chopped pepper, lemon juice, peeled and chopped tomato, salt and pepper.
Place in top of double saucepan over hot water, simmer 15 minutes.
Melt butter in saucepan, add finely chopped onion, cook 1 minute.
Stir in flour, cook further 1 minute. Remove from heat, gradually stir in boiling water, in which chicken stock cube has been dissolved.
Return to heat, bring to boil, stirring; reduce heat, simmer until thickened, stirring constantly.
Stir 2 tablespoons of this mixture into beaten egg-yolks, gradually add to remaining sauce, stirring constantly.
Simmer 5 minutes without boiling.
Add brains, chopped pepper, lemon juice, peeled and chopped tomato, salt and pepper.
Place in top of double saucepan over hot water, simmer 15 minutes.
Chef
