DEVILED BRAINS
Deviled Brains offers a unique and intriguing culinary experience, showcasing a historical approach to using offal. This recipe combines the delicate flavor of brains with a savory tomato-based sauce, seasoned with herbs and spices, and finished with a crispy breadcrumb topping. It's a comforting and flavorful dish, perfect for those seeking to explore traditional cooking methods.
Ingredients
- 1 tablespoon Butter (Originally 'fat'. Substituted with butter for modern preference.)
- 2 tablespoons All-purpose flour
- 1/2 can Canned diced tomatoes
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 tablespoon Fresh parsley, finely chopped (Quantity estimated (not specified in original recipe))
- 1/8 teaspoon Cayenne pepper (Quantity estimated (not specified in original recipe))
- 1 pound Brains, cleaned and cut into small pieces (Quantity estimated (not specified in original recipe))
- 1/2 cup Bread crumbs (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (Originally 'chicken-fat'. Substituted with butter for modern preference.)
- 1 cup Green peas, cooked (Quantity estimated (not specified in original recipe))
Instructions
- 1Melt the butter in a skillet over medium heat. Once hot, whisk in the flour until smooth and lightly browned. Add the diced tomatoes, salt, pepper, chopped parsley, and cayenne pepper. Simmer for 5 minutes, stirring occasionally.
- 2Add the cleaned and cut brains to the sauce. Cook for a few minutes until heated through.
- 3Fill oven-safe shells or ramekins with the brain mixture. Sprinkle bread crumbs over each shell and dot with butter. Place the shells in a baking pan and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the breadcrumbs are golden brown.
- 4Serve hot with a side of cooked green peas.