Dublin Core

Title

Brain & Egg Omelet

Subject

calf brains

onions

parsley

flour

shortening

salt

cayenne

eggs

milk

Description

Brain & egg omelet.
wash pair calf brains in cold water let stand a few
minutes. chop onions and some parsley. drain. brain
cut into 1/4. dust lightly with flour. saute in 3 tbs.
shortening with onion and parsley chopped fine. season
well. Beat up 6 eggs until very light. stir in 6 tbs
season with salt & cayenne pour over brains in hot milk.
skillet. Bak in oven 325° f. bake slowly.

serve 4 - 6 ___

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# Brain & Egg Omelet

## Ingredients

- 1 pair calf brains
- Onions, chopped fine
- Parsley, chopped fine
- Flour (for dusting)
- 3 Tbsp shortening
- Salt, to season
- Cayenne, to season
- 6 eggs
- 6 Tbsp milk

## Instructions

1. Wash calf brains in cold water and let stand for a few minutes.
2. Chop onions and some parsley.
3. Drain brains and cut into quarters.
4. Dust lightly with flour.
5. Sauté in 3 Tbsp shortening with onion and parsley chopped fine. Season well.
6. Beat up 6 eggs until very light.
7. Stir in 6 Tbsp milk.
8. Season with salt and cayenne.
9. Pour over brains in a hot skillet.
10. Bake in oven at 325°F. Bake slowly.

Serves 4–6.

Creator

Alberta P. Thornton

Source

RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)

Date

1950s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0005-20260528-0146

Coverage

Maine, US