Sauteed Brains on Toast
From scearley 18 years ago
- 60 minutes to make
- Serves 4
This is best with beef or veal brains.
Ingredients
- 1 lb veal or beef brains shopping list
- 4 c water shopping list
- 1/2 Tbsp salt shopping list
- 1 Tbsp lemon juice shopping list
- flour shopping list
- 1 egg shopping list
- 1 c milk shopping list
- fresh breadcrumbs shopping list
- 1/2 c butter shopping list
How to make it
- Soak brains in cold water for 30 minutes, drain.
- bring the water, salt and juice to a simmer, and add the brains.
- Simmer and cook for 10 minutes. Do NOT boil or overcook, this will destroy the structure of the brains.
- emove the brains and immediately plungeinto icewater to stop cooking.
- When cool enough to handle, remove from the ice bath and pat dry.
- Remove membrane.
- Slice into 1" thick slices.
- beat egg into milk and add salt & pepper.
- Roll the brains gently in flour, dip into the egg wash, and roll in breadcrumbs.
- Saute the brains in the butter, turning carefully, until golden on both sides.
- Serve immediately on hot toast with lemon wedges and sprinkled with parsley
People Who Like This Dish 1
- jpt Culcairn, AU
- orangeskipper Redding, CA
- scearley Federal Way, WA
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The Rating
Reviewed by 2 people-
how about lambs brains??????
jpt
in Culcairn loved it
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I added this to Scary Foods. Hope you don't mind:)
orangeskipper
in Redding loved it
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