Search Results

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make gilded veal brains. Take the brains of veal that is cooked, and chop it very finely, and put in cinnamon, nutmeg, a little salt, and three or four egg yolks, and mix well all together: then take a caul of pork, & cut into pieces the size of a hand: then take the brains with a spoon, & put it on the caul, & enclose it well therein, & moisten it in beaten egg yolks, & make it fry in butter that is not at all black, & sugar thereon.