Brains Basque Style Recipe
Ingredients
| 2 lb. lamb, veal or beef brains, soaked and membrane removed | ||
| Salt | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Flour | ||
| 2 eggs, beaten with a pinch of salt | ||
| Butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| 2 or 3 lemons, cut into wedges | ||
Directions
Drop the brains into boiling water seasoned with the salt and lemon juice.
Reduce the heat and simmer gently for 15 minutes for lamb brains, 20 minutes for veal and 30 minutes for beef.
Plunge the brains into cold water and let them cool for 15 minutes.
Pat the brains dry and cut them into serving pieces.
Dip them in flour and then into the beaten eggs.
In a large, heavy skillet melt the butter in the oil over medium heat.
Then fry the pieces of brains for about four minutes or until golden brown on both sides.
Reduce the heat and simmer gently for 15 minutes for lamb brains, 20 minutes for veal and 30 minutes for beef.
Plunge the brains into cold water and let them cool for 15 minutes.
Pat the brains dry and cut them into serving pieces.
Dip them in flour and then into the beaten eggs.
In a large, heavy skillet melt the butter in the oil over medium heat.
Then fry the pieces of brains for about four minutes or until golden brown on both sides.
Chef
