2 sets lamb brains
1/4 cup dry white wine
2 sticks celery
1 tbs chopped walnuts
dry breadcrumbs
1/2 cup water
1 lb potatoes
8 spring onions
1/2 oz butter
2 eggs
flour & oil
Lemon Sauce:
1/2 cup dry white wine
3 spring onions
1/2 cup cream
1 tsp cornflour
1/4 cup lemon juice
2 oz butter
salt & pepper
2 tsp water
Method: Soak brains in cold water and remove membrane. Place brains in water & wine, bring to boil, reduce heat and simmer for 4 mins. remove from saucepan and drain. Peel and boil potatoes until tender. Drain and mash well, add finely chopped celery and walnuts, salt & pepper. Mould warm potato around each set of brains and shape into patties. Refrigerate for 30 mins. Coat in flour, lightly beaten eggs and then breadcrumbs. Heat oil in pan, add patties, cook 3 mins each side until golden brown.
Lemon Sauce:
Place wine and lemon juice in saucepan, add chopped spring onions, bring to boil. Boil rapidly until reduced to half quantity. Reduce heat to low, add butter cut into small pieces; stir until dissolved, add cream, season with salt & pepper. Mix cornflour and water together, pour into sauce until slightly thick and strain. This may be made early in the day. Patties can be cooked just before guests arrive and kept warm in the oven (250°F). Serve in ramekins, cover with heated sauce and sprig of parsley on top. [Serves 4]
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.26f. ['Autumn Menu']
