Brains In A Cream Sauce Recipe
Ingredients
| 6 sets lamb's brains | ||
| Onions | 2 Small, sliced | |
| Carrot | 1 , sliced | |
| Stalk celery | 1 Small | |
| Bay Leaf | 1 | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Lemon juice | 4 Ounce, sauteed | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Soak brains in cold water for 1/2 hour. Remove any loose skin and put in a saucepan with the onion, carrot, celery and bay leaf. Add enough water to just cover the brains and bring to a simmer. Cover and simmer for -5 minutes, add salt and pepper and cook again for 10 minutes.
2. Drain the liquid from the brains, measure and set aside 1/2 cup of the stock. Discard the bay leaf but retain the vegetables.
3. Cut the brains into small pieces. Melt the butter in a saucepan, stir in the flour. Cook for 1 minute and stir in the milk slowly and the reserved stock, stirring all the time and cook until sauce thickens and boils. Season with lemon juice.
4. Gently stir in the brains and vegetables and season to taste.
2. Drain the liquid from the brains, measure and set aside 1/2 cup of the stock. Discard the bay leaf but retain the vegetables.
3. Cut the brains into small pieces. Melt the butter in a saucepan, stir in the flour. Cook for 1 minute and stir in the milk slowly and the reserved stock, stirring all the time and cook until sauce thickens and boils. Season with lemon juice.
4. Gently stir in the brains and vegetables and season to taste.
Chef
