Brains in Cream Sauce
|Boiling water||1 Pint|
|Chicken stock cube||1|
|Lemon juice||1 Teaspoon|
Cut prepared brains into slices or cubes.
Melt butter in saucepan, add finely chopped onion, cook 1 minute.
Stir in flour, cook further 1 minute. Remove from heat, gradually stir in boiling water, in which chicken stock cube has been dissolved.
Return to heat, bring to boil, stirring; reduce heat, simmer until thickened, stirring constantly.
Stir 2 tablespoons of this mixture into beaten egg-yolks, gradually add to remaining sauce, stirring constantly.
Simmer 5 minutes without boiling.
Add brains, chopped pepper, lemon juice, peeled and chopped tomato, salt and pepper.
Place in top of double saucepan over hot water, simmer 15 minutes.