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Brains Basque Style Recipe
|Lamb brains/Beef brains||2 Pound, soaked and membrane removed|
|Fresh lemon juice||1 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Eggs||2 , beaten with a pinch of salt|
|Salt||1 Pinch (Use For Beating The Egg)|
|Olive oil||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Lemons||3 , cut into wedges|
Calories 559 Calories from Fat 322
% Daily Value*
Total Fat 36 g55.4%
Saturated Fat 10.7 g53.5%
Trans Fat 0 g
Cholesterol 3188.7 mg
Sodium 844.6 mg35.2%
Total Carbohydrates 29 g9.8%
Dietary Fiber 3.2 g12.6%
Sugars 0.4 g
Protein 31 g61.6%
Vitamin A 19.1% Vitamin C 135.8%
Calcium 7.8% Iron 37.2%
*Based on a 2000 Calorie diet
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.