Ingredients

2 Calves' brains

1 tsp Salt

1 Onion, studded with

1 Clove

1 Bay leaf

1 pinch Thyme

4 Peppercorns

1/8 cup Flour

1/4 cup Butter

6 slices Lemon, thin slices

1 tbsp Chopped parsley

Method

Soak brains in cold water for 2 hours.

Remove thin outer skin.

Soak again in cold water for 3 hours.

Place brains in large saucepan.

Cover with cold water.

Add salt, onion studded with a clove, bay leaf, thyme, and peppercorns.

Bring to boil.

Cover and simmer for 20 minutes.

Remove brains and drain them.

Scallop brains.

coat with flour.

In large pan, heat 1/8 cup butter.

Add brains and cook for 10 minutes, or until well browned on all sides.

Remove brains to heated serving dish and keep warm.

Meanwhile, in small pan, heat remaining butter and cook for 5 minutes, or until butter is hazel brown.

Pour over brains.

Garnish with slices of lemon, sprinkle with parsley and serve.

Cooks Comments and Tips

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