Lambs’ Brains a la Remoulade

Cervelles d’Agneau a la Remoulade

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Lambs’ Brains
  • A Pint of White Wine
  • 2 Quarts of Water
  • 2 Cloves of Garlic
  • The Yolks of 4 Eggs
  • 2 Shallots
  • An Herb Bouquet
  • 6 Capers
  • 3 Small Vinegar Pickles
  • A Tablespoonful of Parsley
  • 4 Tablespoonfuls of Olive Oil
  • 4 Tablespoonfuls of Vinegar
  • A Tablespoonful of Creole Mustard
  • ½ Tablespoonful of Chives
  • Salt and Pepper to Taste


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 thyme. When the herbs begin to boil add a pint of White Wine to the water, as it boils up again drop in the Brains and let them cook for ten minutes. Remove the herb bouquet and strain the Brains through a sieve. Place on a hot dish and serve with the following sauce:

Chop the shallots very fine, mince the garlic and mash the yolk of the eggs. Put the vinegar into a small saucepan and add the shallots, the garlic and let all boil till the vinegar is reduced about one-half. Then mash the yolks of eggs in the sweet oil and cut up the capers and add all to the vinegar. Add the parsley and the vinegar pickles chopped fine and let all come to a boil. Then add the chives, and two teaspoonfuls of Creole mustard. Mix well and pour all over the Brains and send to the table very hot.