Veal Brains In Mushroom Sauce Recipe

Summary

Preparation Time15 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 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

Directions

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.
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