Mustard Crumbed Brains Recipe


MethodMain Ingredient


 Lamb brain6
 Flour1⁄4 Cup (4 tbs)
 French mustard1⁄3 Cup (5.33 tbs)
 Fresh breadcrumbs2 Cup (32 tbs)
 Oil2 Cup (32 tbs) (For Deep Frying)
 French dressing1⁄4 Cup (4 tbs)
For caper butter
 Butter6 Ounce (185 Grams)
 Dried oregano leaves1 Teaspoon
 Dried thyme leaves1 Teaspoon
 Dried rosemary leaves1 Teaspoon
 Dried basil leaves1 Teaspoon
 Chopped parsley1 Tablespoon
 Garlic1 Clove (5 gm)
 Lemon juice1 Tablespoon
 Salt To Taste
 Pepper To Taste
 Capers1⁄4 Tablespoon
 Butter2 Ounce (60 Grams Extra)


Soak brains for 1 hour in cold water to cover.
Skin them, cut each in half across.
Roll lightly in flour.
Beat together egg and mustard, roll brain pieces in this mustard glazing, then into fresh breadcrumbs.
Deep-fry until golden.
Do not have oil over-hot or breadcrumbs will brown before brains are cooked through.
Toss washed, dried lettuce leaves in a little french dressing, arrange on serving plates.
Arrange brains attractively on plate, spoon Caper Butter over.
Caper Butter Melt butter, add oregano, thyme, rosemary, basil and parsley.
Add crushed garlic, lemon juice, salt, pepper and capers.
Heat sauce very slowly, stirring occasionally.
Stir in cold extra butter cut into cubes, piece by piece, stirring until each is melted.