1263 Subrics à l’Italienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For 10 Subrics: poach 2 calf’s brains or the same amount of ox or mutton brains in Vinegar Courtbouillon; allow to get cold, drain and cut into dice.

Beat 3 eggs together with 25 g (1 oz) flour, season with salt and pepper and carefully mix in the brains and 100 g ( oz) grated Parmesan. Cook the Subrics as in the previous recipe using a mixture of very hot oil and butter; serve arranged on a serviette and garnish with quarters of lemon.