QUICK LUNCHEONS.

Shannon News, 8 May 1928, Page 4

QUICK LUNCHEONS.

After being cleaned and parboiled the brains should !.>e pounded to a ptfip® in a motar or pressed through a ricer. The milk should be brought to boiling and the brains • added. After the brains have been added continue to stir the milk until it comes to" boiling again, then remove from the fire and add the well-beaten egg-yolks by beating them in with a wire whisk. After the yolks have been added the soup should be seasoned with salt;and pepper and served immediately. This recipe is sufficient for six portions. To each plate of soup add a tablespoonful of well-browned erutons and sprinkle over all a few chopped olives or a teaspoonful of chopped hard-boiled egg. BrMn and Oyster Soup. For this soup the following ingredients are required: : 1 pair , calves' brains 6 oysters with liquor 1: quart whole milk 3 tablespoons butter 2 tablespoons, of fiour.l The brains should be 'diced and the oysters cut into four or five pieces. Place one large tablespoon of butter in a two-quart, saucepan or pot. Allow the butter to melt and stir into this the two tablespoons of flour. Continue to stir with a wooden spoon until the flour and butter are a light golden brown. Add the milk gradually, being careful to prevent lumping. When the mixture is brought to the boiling point it should be set aside, where it will remain hot but cannot boil.'. Place the other two tablespoons of butter in an iron frying pan and permit them to ; brown 1 slightly. When the butter is brown add the diced brains and toss lightly until th'eyi have turned a nice brown, then add the oysters and the liquor. Reason the mixture with salt and white pepper ,and stir with a wooden spoon until the oyster begin, but only begin, to curl. Then add the milk, str a few times, and serve immediately. WITH LYONNAISE POTATOES. Brains and Bacon. This dish is easily, prepared, and is' very good served-with cottage fried or Lyonnaise potatoes. The ingredients are:—; . . 1 pair of brains (j slices breakfast bacon 2 tablespoons flour 'i cup of milk' , Salt V.

RECIPES TO TRY.

ALWAYS SERVE DISHES HOT,

Lambs' brains must be properly cleaned and parboiled before using them in any recipe.

Carefully' skin and wash them, then let soak iu salt water for thirty minutes. This will draw out the bhv.ul. After they have been sufficiently sucked the brains should be parboiled by plunging them into boiling salt water for about live minutes.

Calves' brains need longer soaking and parboiling.

Cream of Brain Soup,

A very good cream soup may be made wiU the following ingredients: 1 small pair of. calves' brains 1 quart w hole milk 2 egg yoiksj Croutons. .

Popper . ,-/. Mix the. flour, salt and pepper. ■Slice the brains into three or - four slices to each brain. Dip the slices into the milk, and, after allowing them to drain for a minute or two on a plate, dredge them in the mixed flour. The bacon' should be fried crisp and removed from the pan. After the bacon has been removed the brains are placed in the bacon fat and allowed to biown. They should not be cooked, too quickly and should be turned with a spatula. When the brains are nicely fried on both sides place them on a hot plate with the bacon around the edges. The slices of bacon can be alternated with slices or strips of dill or sour pickfe, which complements the flavour'of the bacon and the brains very nicely. Bains and Prawns. Lambs' brains and prawns fried in deep fat makes a very, nice dish for a late breakfast or luncheon. The brains are diced in one-inch cubes. Then the brains and prawns are dip-, ped in beaten egg, removed with a fork or skimmer, rolled in flour, and fried to a nice brown in deep fat. When they are done they should be removed from the fat with a skimmer, placed on a platter with a paper d'oyley under them, and garnished with sliced lemon. The lemon should be cut in eighths from end to end, instead of being cut in circles. For the above use 1 pair of brains 1 pound prawns ■l'egg flour ' ' "- ■ 1 lemonC \