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These are soft, white and delicate. The two types of brains most often used in cookery are calves or lambs - the latter are particularly popular in The Middle East.
Either can be braised in a mild sauce (10 minutes for the former, 5 for the latter), or dipped in eggs and breadcrumbs and then sautéed (a little garlic butter and lemon juice helps make a fine dish). They are very perishable, so keep well refrigerated and use quickly.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.