To Make Brain Sauce
Ingredients
Directions
Prepare
Remove the brains from the pig's head and chop them finely.
Combine the chopped brains with the stuffing and gravy in a saucepan.
Finish and serve
Add the melted butter and warm the mixture over low heat, stirring constantly.
Serve the sauce in a sauce tureen.
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.
Explore the science
What each ingredient does
- Brains
- Break down into a soft, rich base that gives the sauce body.
- Stuffing
- Starch in the bread thickens the liquid and helps it hold together.
- Gravy
- Supplies the main liquid and savory flavor of the sauce.
- Butter
- Adds fat for a smooth, rounded mouthfeel and richer flavor.
The step that matters
Warming the mixture over low heat while stirring constantly. Gentle, constant heat keeps the butter blended into the mixture and prevents the proteins and starches from scorching or clumping on the base of the pan, which would leave the sauce grainy and burnt-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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