1950s Recipes + Menus

Calves' Brains Fritters

The Way We Cooked: Vintage Gourmet

December 1958

Trim 3 calves' brains by removing the black veins and membranes and soak the brains in cold water to cover for several hours, changing the water frequently. Drain the brains and combine them with 3 cups chicken stock, 2 tablespoons vinegar, 3 sprigs parsley, 3 cloves, 1 clove garlic, 1/8 teaspoon thyme, 1 bay leaf, and salt and pepper to taste, and bring the stock to a slow boil. Reduce the heat and poach the brains for 25 to 30 minutes. Remove the brains, drain them on absorbent paper, and dice them.

Dip the dice in a batter of 3/4 cup flour, 1/2 cup dry white wine, 1 tablespoon salad oil, and 1/8 teaspoon salt, and fry them in deep hot fat (390º F.) until they are brown. Serve the fritters on a mound of white rice with sauce diable.

This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

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