In Romanian: Creier in gelatina



  1. Boil the thinly sliced carrot, parsnip and onion together with the bay leaf, juniper berries and some salt. Boil at slow temperature, covered.
  2. After the vegetables are ready, add the brain and let it boil. When ready, take the brain out carefully with a slotted spoon. Sift the liquid through a sieve and measure it. For each cup of liquid, add 3 tablespoon of gelatine.
  3. Mix until the gelatine is melted and let it boil for a minute or two. Take it off the heat, add lemon juice, salt and pour on a large plate to form a ¼ inch layer. Keep the rest of the gelatine warm. Clean the cooled brain of membranes.
  4. Slice it in 1 inch slices and then place on top of the chilled gelatin layer, 2 - 3 inches apart. On top of each slice, place a circle of egg, with one sprig of parsley in each yolk. Pour the rest of gelatine on top.
  5. Leave it in a cool place to gel. Before serving, cut with a glass to make rounds that would include brain, egg and parsley. Place on a platter and garnish the space among rounds with chopped gelatin and lemon slices.