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.

BRAINS

should be bright in color and firm. All kinds are esteemed as delicacies, but beef brains and calves' brains, the latter being the choicer, are the varieties chiefly retailed. In Southern cookery, the preference is generally given to sheeps' and lambs' brains.

added by the pass

Recipes that use brains

35 dishes across the Historical Foodie library call for brains.

The Epicurean · 31

No. 1355 Sirloin of Beef with Brain Patties Contrefilet de Boeuf aux Bouchees de Cervelles
No. 1479 Brains a l'Aurora Cervelles a l'Aurore
No. 1480 Brains a la Chassaigne Cervelles a la Chassaigne
No. 1481 Brains a la Poulette with Mushrooms Cervelles a la Poulette aux Champignons
No. 1482 Brains in Matelote Cervelles en Matelote
No. 1483 Brains, Peasant Style Cervelles a la Paysanne
No. 1484 Brains with Black or Hazelnut Butter Cervelles au Beurre Noir ou au beurre Noisette
No. 1485 Brains with Tomatoed Bearnaise Sauce (cervelles a la Sauce Bearnaise Tomatee
No. 1486 Brains with Venetian or Green Holandaise Sauce Cervelles a la Sauce Venetienne ou a la Sauce Hollandaise Verte
No. 1515 Calf's Head a la Renaissance Tete de Veau a la Renaissance
No. 1519 Calf's Head Plain or Vinaigrette Tete de Veau au Naturel ou a la Vinaigrette
No. 1615 Fillets of Mutton Larded, with Greek Ravioles—Whole Filets de Mouton Entiers Piques aux Ravioles a la Grecque
No. 1626 Leg of Mutton a la Reglain Gigot de Mouton a la Reglain
No. 1698 Lamb Head, Genoise or Vinaigrette Sauce Tete d'Agneau Sauce Genoise ou Vinaigrette
No. 185 Fibrine La Fibrine
No. 2178 Roebuck—Haunch or Quarter—a la Bouchard Hanche ou Quartier de Chevreuil a la Bouchard
No. 2244 Crepine of Brains Crepine de Cervelles
No. 2308 "pain" of Young Rabbits a la Maintenon Pain de Lapereaux a la Maintenon
No. 2355 Shells of Spinal Marrow or Brains Coquilles d'Amourettes ou de Cervelles
No. 2397 Vol-au-Vent a la Nesle Vol-au-vent a la Nesle
No. 2403 Vol-au-Vent a la Delmontes—Small Petits Vol-au-vent a la Delmontes
No. 2446 Lambs' Brains with Mayonnaise Cervelles d'Agneau a la Mayonnaise
No. 2934 Scrambled Eggs a la Columbus Œufs Brouilles a la Columbus
No. 3705 Wines and Care of Wines Le Vin et les Soins qu'il Demande
No. 565 Black Butter Beurre Noir
No. 648 Fried Calves' Brain Garnishing Garniture de Cervelles Frites
No. 744 Flavignan Salpicon Salpicon a la Flavignan
No. 768 Turtle Garnishing Garniture Tortue
No. 872 Cromesquis of Lamb, Beef Tongue or Sweetbreads, Babanine Cromesquis d'Agneau, de Boeuf de Langue ou de Ris de Veau a la Babanine
No. 93 Different Forcemeats for Ravioles of Beef, Chicken and Veal Differentes Farces pour Ravioles de Boeuf, Volaille et Veau
No. 947 Rissoles of Brain, Princetown Rissoles de Cervelles a la Princetown

365 Dishes of All Nations · 3

Cooking in Old Créole Days · 1

Calf's Head Soup "Uncle John"—the best chef in South Carolina, Mr. Le Garee's and Mrs. Phoenix's cook