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1 set brains
1 tablespoon butter
1 teaspoon parsley
1 small onion
1 bay leaf
1 sprig thyme
Salt and pepper
Dip the brains in very cold water and free from surrounding skin and tissue. Blanch by pouring scalding water over them and letting them stand five minutes. Melt butter in frying-pan and add parsley, onion chopped fine, thyme, and bay leaf. Cook until onion is yellow. Add brains, cover with cold water, and simmer ten minutes. Drain and cool. Cut brains in slices one-half inch thick. Dip in fine crumbs, beaten egg, and crumbs again. Fry in deep fat. Season with salt and pepper and serve with Brown Butter Sauce (see recipe). Temperature of fat, 370°. Servings, 4Recipe Pictures - Click to enlarge; hover cursor to scroll if several images:
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