1263 Subrics à l’Italienne

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.