Calves’ Brains in Shells

Hirn in Muscheln

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.


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


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 seasoned with salt and pepper. When done, they are drained and put in scallop shells. A spoonful of well-beaten egg is spread over each, with a sprinkling of grated Parmesan cheese and finely chopped anchovies. The shells are then put in a brisk oven till the egg has just set, and they must be served at once.