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Brain Soup

4 servings

Ingredients

• 1 pcs brain
• parsley, green (a little)
• shallots (some)
• 50 g butter
• 1 tbsp flour
• 1.5 l water (boiling)
• 2 pcs egg yolks
• toasted bread slices (as needed)

Instructions

1. Scald one brain with boiling water, peel off the skin, and place in cold water for a while to draw out the blood.
2. Then finely mince it with some green parsley and several shallots.
3. Melt butter in an iron pot and steam the brain in it for a few minutes, stir in a generous tablespoon of flour, add 1½ l of boiling water, and let the soup cook for another half hour.
4. Strain through a fine sieve, bring to a boil again, thicken with egg yolks, and serve over toasted bread slices.

Modernized from a treasured 19th-century German cookbook.