BRAINS WITH EGG SAUCE
This classic recipe for Brains with Egg Sauce offers a taste of historical Jewish cuisine, showcasing a unique preparation of brains in a savory sauce. The dish features tender brains simmered with onions, spices, and stock, then enriched with a creamy egg sauce. It's a rich, comforting, and flavorful dish, perfect for a special occasion or a culinary adventure.
Ingredients
- 1 pound Brains (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 2 medium Onions (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Ginger (Quantity estimated (not specified in original recipe))
- 1 cup Chicken stock
- 1/2 teaspoon Marjoram (Quantity estimated (not specified in original recipe))
- 2 large Eggs
- 1 tablespoon Lemon juice
- 1 teaspoon All-purpose flour
- 1 tablespoon Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
Instructions
- 1Rinse the brains thoroughly under cold water. Carefully remove the outer membrane (skin).
- 2Place the brains in a pot and cover with salted water. Bring to a boil and cook for 15 minutes.
- 3In a stew-pan, sauté sliced onions with salt, pepper, and ginger until softened, about 5 minutes. Add the cup of stock.
- 4Add the boiled brains and marjoram to the stew-pan. Let it cook gently for 30 minutes.
- 5In a separate bowl, whisk together the egg yolks, lemon juice, flour, and chopped parsley until smooth.
- 6Gently stir the egg mixture into the saucepan with the brains, stirring constantly to prevent curdling. Serve immediately.