Cervelles Au Beurre Noir Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4: Sets calfs brains,
1/4 cup: Flour,
1 tsp: Salt,
3/4 cup: Butter,
2 tbsp: Lemon juice,
1 tbsp: Parsley, chopped
3 tbsp: Capers,
Directions:
After preparing brains, pat dry with paper towelling. Dip each brain
lightly into the flour, to which you have added salt. Melt 1/4 cup butter
and saut brains until lightly browned on both sides. Lower the heat and
saut gently for about 10 - 15 minutes more. Remove to a hot platter and
keep hot. Add to the same skillet 1/2 cup butter and heat until it turns
light brown. Remove pan from the heat; add lemon juice. Shake the pan
well. Reheat until the butter foans. Pour over hot brains and sprinkle
with chopped parsley and capers.
The Ladies Home Journal Cookbook, 1960
MM format by Dave Sacerdote
Source from luhu.jp
lightly into the flour, to which you have added salt. Melt 1/4 cup butter
and saut brains until lightly browned on both sides. Lower the heat and
saut gently for about 10 - 15 minutes more. Remove to a hot platter and
keep hot. Add to the same skillet 1/2 cup butter and heat until it turns
light brown. Remove pan from the heat; add lemon juice. Shake the pan
well. Reheat until the butter foans. Pour over hot brains and sprinkle
with chopped parsley and capers.
The Ladies Home Journal Cookbook, 1960
MM format by Dave Sacerdote
Source from luhu.jp
Tags
Meat