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Veal Brain Ragout

4 servings

Ingredients

• Veal brain, prepared (pcs)
• Butter (a little)
• Onions (a few)
• Cloves (a little)
• Pepper (a little)
• Vinegar (a little)
• Salt (a little)
• 1 tbsp Flour
• Lemon slices (a few)
• White wine (a little)
• 1.5 pcs Egg yolks

Instructions

1. Prepare the brain as described previously, then cook it in butter with some onions, cloves, a little pepper, vinegar, and salt.
2. Then, sauté 1 tablespoon of flour in butter until golden, stir in some of the broth, add the brain, a few lemon slices, and a little white wine.
3. Let everything cook together for a short while, drain the sauce, thicken it with 1 to 2 egg yolks, and serve it over the brain.

Modernized from a treasured 19th-century German cookbook.