Veal Brains In Mushroom Sauce Recipe


Preparation Time15 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group


 Veal brains1 Pound
 Salt1 Teaspoon
 Vinegar1 Tablespoon
 Canned cream of mushroom soup10 1⁄2 Ounce (1 Can)
 Milk3⁄4 Cup (12 tbs)
 Grated cheese2 Tablespoon
 Dry bread crumbs2 Tablespoon
 Margarine1 Tablespoon

Nutrition Facts

Serving size

Calories 208 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 1209.2 mg

Sodium 864.2 mg36%

Total Carbohydrates 9 g2.9%

Dietary Fiber 0.23 g0.9%

Sugars 2.6 g

Protein 12 g24.2%

Vitamin A 3.1% Vitamin C 17.6%

Calcium 11% Iron 13.7%

*Based on a 2000 Calorie diet


Wash brains in cold water; remove membrane.
Cover with water, add salt and vinegar, and simmer for 15 minutes.
Drain; drop into cold water and drain again.
Heat mushroom soup with milk.
Add coarsely cut brains.
Pour into shallow 1-quart casserole or pie plate.
Sprinkle with cheese and crumbs; dot with margarine.
Brown in preheated hot oven (400°F.) for 10 minutes.
Makes 4 servings.