Dinner
Croquettes of brains
Marion Harland’s original method for Croquettes of brains, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash the brains in cold water, put them over the fire in boiling water, cook for two minutes, drain and lay in ice-cold water until cold and stiff.
- Have ready some thick drawn butter and beat into the brains until the paste is smooth and stiff enough to handle;
- add, then, flour to stiffen it yet more;
- season with pepper, salt and a little very finely minced parsley;
- flour your hands, make the paste into croquettes;
- roll in egg and cracker-crumbs;
- set on the ice for two hours—or more—and fry in deep boiling cottolene or other fat.
Historical transcription
Source method
- 1
Calf’s, or lamb’s or pig’s brains may be used for this dish.
- 2
Wash the brains in cold water, put them over the fire in boiling water, cook for two minutes, drain and lay in ice-cold water until cold and stiff.
- 3
Beat them into a paste. Have ready some thick drawn butter and beat into the brains until the paste is smooth and stiff enough to handle; add, then, flour to stiffen it yet more; season with pepper, salt and a little very finely minced parsley; flour your hands, make the paste into croquettes; roll in egg and cracker-crumbs; set on the ice for two hours—or more—and fry in deep boiling cottolene or other fat. Drain and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.