Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Calf Brain, Lotus Blossom, and Crab Roe

Unusual Ingredients

Calf Brain, Lotus Blossom, and Crab Roe
Ingredients:
2 whole calves brains
6 slices fresh ginger
3 scallions, each tied in a knot
1/2 cup Shaoxing wine
2 lotus blossoms, steamed in a bowl in the reserved liquid
1/2 cup crab meat, all cartilage removed
2 egg whites
1/4 cup crab roe
1 large lettuce leaf, turn into one-inch pieces
Preparation:
1. Remove the membrane from the brains and put them in a bowl with the ginger, scallions, and the Shaoxing wine into a steamer basket over boiling water, and steam for fifteen minutes, then remove them and allow to cool, pouring out and reserving the liquid. Then cut the brains into two-inch pieces.
2. In another bowl, add the cooled and steamed brains that were cut up. Mix in the crab meat, crab roe, and egg whites, and steam over rapidly boiling water for ten to fifteen minutes, the remove from the heat, stir, and put on a preheated platter lined with the pieces of lettuce leaf, and serve hot or at room temperature.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720