ReceptnaptárBrain-Filled Puffs
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Ingredients
Method
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- Bring the butter and the milk to the boil in a saucepan, then add the flour all at once, and stirring vigorously, cook until the dough forms a smooth ball and pulls away from the sides of the pan and the spoon.
- Remove from the heat, let it cool halfway, then beat in the eggs one at a time, mixing thoroughly after each addition, until the dough is somewhat softer than a strudel dough, but still not runny.
- In plenty of hot lard (about 170°C), drop walnut-sized dollops of the dough with two teaspoons or damp hands, and fry until golden brown and crisp - turning occasionally so they cook evenly.
- Drain on paper towel, and set aside.
- For the filling, sauté the onion in lard, add the cleaned, finely chopped veal brain, season with salt and pepper, and braise for about 10-15 minutes, until tender.
- Crack the egg into it, and cook, stirring, until the egg sets firm - you should get a scrambled-egg-like texture.
- Cut the baked puffs in half or make a small slit in them, and fill with the warm brain ragout.
- Serve immediately, warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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