The recipe
Ingredients
Directions
Prepare the brains as previously instructed.
Gently stew the brains in braise until cooked through.
Serve the brains on a dish topped with sauce ravigote.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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