Calfs Brains With Capers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Sets calfs brains, prepped
Flour,
2 tbsp: Butter,
Salt and pepper to taste,
Paprika,
Rosemary,
2 tbsp: Capers,
1/4 cup: Dry white wine,
Directions:
Prepare brains; after skinning them, dry between paper towels. Cut into
1/2-inch slices and spread on dry towel, then sprinkle with flour on all
sides. Be sure they are quite dry and not gummy.
When butter is sizzling in the skillet, add the brain slices. Brown on
each side and sprinkle with salt, pepper, paprika, and a pinch of rosemary.
If the butter becomes absorbed, add a little more so that enough of it
surrounds the slices of brains and becomes slightly brown. Now add capers
with a little of their own juice, then the wine. When everything is
bubbling, serve.
From "Meat", by The Lobel Brothers, Hawthorne Books (1971)
MM format by Dave Sacerdote
Source from luhu.jp
1/2-inch slices and spread on dry towel, then sprinkle with flour on all
sides. Be sure they are quite dry and not gummy.
When butter is sizzling in the skillet, add the brain slices. Brown on
each side and sprinkle with salt, pepper, paprika, and a pinch of rosemary.
If the butter becomes absorbed, add a little more so that enough of it
surrounds the slices of brains and becomes slightly brown. Now add capers
with a little of their own juice, then the wine. When everything is
bubbling, serve.
From "Meat", by The Lobel Brothers, Hawthorne Books (1971)
MM format by Dave Sacerdote
Source from luhu.jp
Tags
Meat