Lambs’ Brains a la Remoulade from The Picayune's Creole Cook Book by The Times Picayune Publishing C
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....
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Ingredients
- 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
- Pepper
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