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DEVILED BRAINS

(EntrÉes) - (The International Jewish Cook Book)







Put one tablespoon of fat in skillet, and when hot add two tablespoons
of flour, rub until smooth, and brown lightly, then add one-half can of
tomatoes, season with salt, pepper, finely-chopped parsley, and a dash
of cayenne pepper, and the brains which have previously been cleaned,
scalded with boiling water, and cut in small pieces. Cook a few minutes,
and then fill the shells with the mixture. Over each shell sprinkle
bread crumbs, and a little chicken-fat. Put shells in pan and brown
nicely. Serve with green peas.











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