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Add a photoServings: 4
Ingredients
- 2 x Calves' brains
- 1 tsp Salt
- 1 x Onion studded with
- 1 x Clove
- 1 x Bay leaf
- 1 pch Thyme
- 4 x Peppercorns
- 1/8 c. Butter
- 2 Tbsp. Vinegar Salt and pepper to taste
Directions
- Soak brains in cool water for 2 hrs. Remove thin outer skin. Soak again in cool water for 3 hrs.
- Place brains in large saucepan. Cover with cool water. Add in salt, onion studded with a clove, bay leaf, thyme, and peppercorns. Bring to boil. Cover and simmer for 20 min. Remove brains and drain them. Arrange brains on heated serving dish and keep hot.
- In small skillet, heat butter and cook till butter is dark brown. Pour over brains. To skillet, add in vinegar, and salt and pepper to taste, and cook briskly for 2 min. Pour over brains. Serve warm.
- Serve with boiled potatoes sprinkled with minced parsley.
- Suggested Wine: A chilled dry white wine: Alsatian Riesling; etc.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 52 | 95% |
| Total Fat 5.87g | 7% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 623mg | 26% |
| Potassium 9mg | 0% |
| Total Carbs 0.87g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.01g | 0% |
| Protein 0.15g | 0% |
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