Brains With Wine Sauce Recipe
Ingredients
| 1 pound veal or beef brains | ||
| Salt | To Taste | |
| Water 1 tablespoon vinegar or lemon juice | ||
| 1/2 cup chicken bouillon or 1 chicken bouillon cube and 1/2 cup water | ||
| White wine | 1/2 Cup (16 tbs) | |
| Dash of cayenne | ||
| Onion | 1 , minced | |
| Parsley | 1 Tablespoon, chopped | |
| Egg | 1 , beaten | |
| 1/2 cup fine dry bread crumbs | ||
| 3 tablespoons cooking fat | ||
Directions
Procure cleaned brains from the butcher.
Soak brains in salted cold water for 15 minutes; drain and carefully remove membrane with tip of paring knife.
Cover with boiling water; add 1 teaspoon salt and the vinegar; simmer for 15 minutes.
Drain, plunge into cold water, and drain again.
Put brains in saucepan; add chicken bouillon, wine, cayenne, 1/2 teaspoon salt, onion, and parsley.
Cover; bring slowly to boil and simmer for 20 minutes.
Drain.
Save liquid and boil to reduce to about 1/2 cup.
Cut brains into small pieces, dip into beaten egg, then into crumbs.
Brown in fat in skillet; cover and cook over low heat for 8 to 10 minutes.
Remove from pan.
Pour reduced broth into skillet; stir well and strain.
Serve over brains.
Makes 4 servings.
Soak brains in salted cold water for 15 minutes; drain and carefully remove membrane with tip of paring knife.
Cover with boiling water; add 1 teaspoon salt and the vinegar; simmer for 15 minutes.
Drain, plunge into cold water, and drain again.
Put brains in saucepan; add chicken bouillon, wine, cayenne, 1/2 teaspoon salt, onion, and parsley.
Cover; bring slowly to boil and simmer for 20 minutes.
Drain.
Save liquid and boil to reduce to about 1/2 cup.
Cut brains into small pieces, dip into beaten egg, then into crumbs.
Brown in fat in skillet; cover and cook over low heat for 8 to 10 minutes.
Remove from pan.
Pour reduced broth into skillet; stir well and strain.
Serve over brains.
Makes 4 servings.
Chef
