Brains (Lamb or Veal)

Ingredients

Veal brains 2 per person

(or Lamb brains 2 per person)

Vinegar ½ cup

Bread crumbs 1 cup

Egg yolks 2

Milk 1 cup

Flour 1 cup

Garlic cloves 6 crushed

  Method

Poach the lettuce leaves in boiling water for a couple of minutes, cool in cold water to keep the color and then strain.  Cut the lamb brains in half (or veal brains in 4) and poach in boiling water with the vinegar, bay leaves, cloves, peppercorns and salt for about 4 minutes.  Refresh under cold water and peel off the excess skin.  Toss the brains in flour, then the egg and milk mixture and follow with the breadcrumbs.  Deep fry in very hot oil (or fry on both sides) until golden brown and place them on top of the cooked lettuce.  Sprinkle with salt.  Bring the butter to the boil until it starts to brown and add the garlic and chopped parsley.  Pour the mixture over the brains to serve.

More Ingredients

Butter ½ of a cup

Parsley- chopped finely 2 tbsp

Lettuce- outside leaves of 2 lettuces

Bay leaves 2, whole black peppercorns 12, cloves 4

Oil for deep frying or butter to fry