Calf's brain in shells

About the dish

Offal was common in the meat chapters of the day, and the book here uses a Mornay sauce – a cheese sauce – in the French manner.

How to make it

1. 1

   Boil the brain

   Boil the cleaned, soaked brain in a little water or stock with wine or vinegar, salt, pepper, bay leaf and thyme. Let it cool and cut it into slices or cubes.

2. 2

   Make the sauce

   Melt the butter, stir in the flour and thin with the milk. Boil for 5 minutes. Whisk in the egg yolk, take off the heat and stir in grated cheese to taste. From now on the sauce must not be whisked.

3. 3

   Bake

   Put the brain in greased shells or small ovenproof dishes and pour the sauce over. Place in a hot oven for about 10 minutes.

4. 4

   Note

   Note: the brain must be completely fresh and thoroughly cooked.