Preparation:
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. Arrange brains on heated serving dish and keep warm.
In small skillet, melt butter and cook until butter is dark brown. Pour over brains. To skillet, add vinegar, and salt and pepper to taste, and cook briskly for 2 minutes. Pour over brains. Serve hot.
Serve with boiled potatoes sprinkled with chopped parsley.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
