Calves’ Brains in Shells

Name: Calves’ Brains in Shells (Hirn in Muscheln)
Cuisine: Austria
Ingredients: Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper; Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper; Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper; Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper; Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper; Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper; Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper; Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper; Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper; Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper

Hirn in Muscheln

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Although of comparatively recent origin, these “little dishes” served as hot hors-d’oeuvre, have become popular in Vienna owing to a great extent to the influence of the famous Viennese chef, Sacher, and of his wife, Madame Sacher, who did much in their lifetime to further the cause of “haute cuisine” in Austria.

Ingredients

Calves’ brains, onions, turnips, eggs, white wine, anchovies, Parmesan cheese, butter, salt and pepper

Europe
Austria
Fish course
Dinner
Pescatarian
Gluten-free

Method

After having been soaked, blanched, skinned and carefully cleaned, the calves’ brains are cooked in a little butter, with chopped onions, turnips and 3 or 4 tablespoons of white wine, and