Lambs’ Brains a la Remoulade

Cervelles d’Agneau a la Remoulade

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Lambs’ Brains
  • A Pint of White Wine
  • 2 Quarts of Water


Plunge the lambs’ brains into cold water and let them stand for an hour, changing the water several times. Prepare in exactly the same manner indicated for the preparation of Calves’ Brains. After removing from the water and taking off the skin, drain of all water. Have ready a saucepan of boiling water and season it with salt and pepper and an herb bouquet of parsley, bay leaves and thy