ReceptnaptárVeal brain soup with rice and mushrooms
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Ingredients
Method
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- Rinse the veal brain in cold water, remove the membrane and red veins, then braise it in the butter, covered, over low heat, together with the onion.
- Add the rice, the mushrooms and the peppercorns, pour in a little of the broth, and braise, covered, stirring carefully, until the rice is tender (about 15-18 minutes).
- Sprinkle with the flour, mix in, then pour in the rest of the broth, and bring to a boil.
- Cook over low heat for another 5 minutes.
- When serving, mix in the egg yolk, the cream and the butter, don't boil it any further.
- Serve with dry-toasted (not buttery) bread cubes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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