{"id":4671,"slug":"calf-s-brains-au-beurre-noir-2","title":"Calf's brains au beurre noir.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two calf's brains","two quarts of water","a heaping spoonful of salt","one-half glass of vinegar","two onions","one-half of a carrot","a bouquet garni","fresh-ground black pepper","one spoonful of French capers","a little chopped parsley, chives and chervil","three ounces of sweet butter","one-third of a cup of vinegar"],"ingredients_norm":["calf's brain","water","salt","vinegar","onion","carrot","bouquet garni","fresh ground black pepper","french caper","little chopped parsley chives and chervil","sweet butter","third of cup of vinegar"],"steps":["Put two calf's brains in cold water and leave for one hour; then remove the reddish-black outside skin with the fingers, and put again in fresh cold water so the blood will run out, and the brains remain white after being cooked.","Now put in a casserole two quarts of water, a heaping spoonful of salt, one-half glass of vinegar, two onions, one-half of a carrot, and a bouquet garni. Boil for five minutes, and then add the brains and boil for two minutes, then let it stand in the hot broth for about one-half hour.","Then remove the brains, cut in two lengthwise and lay on a platter, sprinkle with salt and fresh-ground black pepper, one spoonful of French capers, and a little chopped parsley, chives and chervil.","Put in a frying pan three ounces of sweet butter and cook until very dark brown, nearly black; and pour over the brains.","Then put in the same pan one-third of a cup of vinegar, let it become hot, and pour over the brains also."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w27:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3bccc29174724366412151c63228a6377cf87705ee003ca0a428bca192e0e7e4","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/calf-s-brains-au-beurre-noir-2"}