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.
Scallop brains. Dredge with flour. In large skillet, 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 skillet, heat remaining butter and cook for 5 minutes, or until butter is hazel brown. Pour over brains. Garnish with slices of lemon and sprinkle with parsley. Serve hot.
Serve with boiled potatoes.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
