Brain, Bacon and Sweetcorn Mornay

4 sets brains
4 oz. lean bacon
1 tin sweet corn
1 small onion
Pepper and salt
1 pint milk
2 tablespoons plain flour
2 oz. butter
1 tablespoon powdered mushroom soup

Method: Cook brains and remove skins. Fry the bacon lightly in a saucepan and add flour, take off heat and stir in milk. Return to fire and cook for 2 to 3 minutes. Add powdered mushroom soup and mix well. Stir until smooth. Now add the can of drained sweetcorn, brains and crumbed bacon. Season with salt and pepper. Place in a greased ovenware dish and heat thoroughly in a moderate oven. Garnish with parsley springs.

Source: contributed by Mrs. C. Heath, Plympton, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.

Brain & Bacon Mornay

2 cups mashed potatoes

1 set brains or 125g mince meat

2 cups white sauce

2 rashers bacon

grated cheese

pepper and salt

Method: Line an ovenproof dish with mashed potatoes. Simmer brains in water for 15 minutes and grill the bacon. Chop drained brains (or mince) and bacon finely, add to white sauce, pepper and salt. Place in centre of potato, top with grated cheese. Heat in moderate oven until heated and cheese melts.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.17.

Brain Patties

2 sets sheep brains, hard-boiled egg, onion juice, milk, cayenne, breadcrumbs, little butter, pastry.

Method: Line patty pans with good pastry and bake light brown. Soak brains in salted water for 1 hour, wash well, skin and blanch. Cook in salted water and milk. Rub them through a sieve. Mix with liquid in which they were booked. Add an egg chopped finely, a few drops of onion juice and a pinch of cayenne. Mix into a thick paste. Fill the patty cases with the mixture. Sprinkle with fine breadcrumbs and dots of butter. Bake until golden brown.

Source: contributed by Mrs P. S. Richardson (Plympton) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.5 [Jan. 18].

Brain & Walnut Patties

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']

Mornay with Variations

1 pint milk
2 ozs. plain flour
2 ozs. marg. or butter
Squeeze lemon juice
1 tspn. curry powder
1 egg yolk
1/2 tspn. salt
Chopped parsley

Method: Melt butter in saucepan, add flour and mix well. Pour in all the milk and stir until boiling, boil 3 minutes. Add raw egg yolk, cayenne, curry, salt, pepper, parsley and lemon juice. Beat well. Add 8 ozs. of any variations. Put in greased ovenproof dish and sprinkle with grated cheese and put in oven until nicely browned.

Variations:
Cooked and drained salmon or tuna
Finely chopped ham
Cooked chopped rabbit
Cooked chopped brains
Chopped sardines
Chopped cooked chicken
Tin drained sweetcorn
Chopped crayfish
Tin mushrooms
Tin drained whitebait
Tin asparagus tips or piece

Source: contributed by J. Gabell in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.21.

Savoury Brains Mornay

3 sets sheep's brains
3 tablespoons butter
1&1/2 cups milk
2 onions sliced
3 tablespoons curry powder
2 tablespoons cornflour

Method: Soak sheep's brains overnight in salt water. Drain and reserve any skin and membrane. Simmer with onions for 30 minutes. Drain, mash and set aside. Melt butter over a slow heat; add curry powder and cornflour mixed with milk slowly to make a thick creamy consistency. Add mashed brain and onion; stir over heat until well mixed. Season with salt and add more curry powder if desired. The flavour is enhanced if stood overnight. Delicious served hot as a mornay, with a side salad. May also be served as a breakfast dish with hot triangles buttered toast and parsley. Makes very tasty sandwiches served cold with lettuce.

Source: contributed by Y.Arthur in The Orroroo Show Cook Book (The Orroroo Agricultural & Horticultural Society Inc.; first edition, 2000), p.21.