Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › VEAL--CALF'S BRAINS (a la Ravigote)
VEAL--CALF'S BRAINS (a la Ravigote)
Wash the brains in several waters, and free them from skin and fibre. Boil them for ten minutes in salt and water mixed with a table-spoonful of vinegar, and when they are firm, cut them into slices, dip these in a frying-batter, and fry them to a light brown. Place them in a circle on a hot dish with a little fried parsley in the centre, and send ravigote sauce to table with them. Time to fry the brains, four or five minutes. Calf's brains are generally sold with the head. Sufficient for two or three persons.