| How To Cook: |
|
|
1. Soak the brain in several changes of cold water for 2 hours; then soak it for another hour in 1 quart of cold water combined with 1 tablespoon of vinegar.
|
2. Gently pull off as much of the outside membrane as possible without tearing the brain and cut off the white, opaque bits at the base with a small, sharp knife.
|
3. Place the brain in a small enameled saucepan, add 3 cups of water, the lemon juice and ½ teaspoon of the salt. Bring to a simmer over moderate heat and poaclruncovered for about 5 minutes.
|
4. Place the brain on paper towels and pat it completely dry. Then cutit into approximately 1-inch pieces.
|
5. Place the chicken breast in an 8- to 10-inch skillet and add enough water to coverit by about 1 inch. Add ½ teaspoonof the salt. Bring to a boil over high heat, meanwhile skimming off the foam and scum that rise to the surface.
|
6. Reduce the heat to low and poach the chicken partially covered for about 15 minutes, or until the breast feels firm to the touch.
|
7. Drain the chicken, reserving the poaching liquid. With a small knife, remove the skin and bones from the breast and discard them. Cut the chicken into pieces about ½ inch wide and 1 inch long.
|
8. Preheat the oven to 350. In a deep bowl, beat the 9 eggs with a whisk or fork until they are well mixed. Add the brains, chicken pieces and hard-cooked eggs and fold together gently but thoroughly. Stir in the nutmeg, the remaining ½ teaspoon of salt and a liberal grinding of pepper.
|
9. Pour the oil into a deep 6- to 7-inch skillet with an ovenproof handle and warm it over high heat until the oil is very hot but not smoking.
|
10. Add the egg mixture and bake uncovered in the middle of the oven for 15 minutes, or until a knife inserted in the center of the omelet comes out clean. Reheat the reserved chicken poaching stock.
|
11. To unmold and serve the omelet, run a thin-bladed knife around the sides to loosen them and invert a heated serving plate over the skillet. Grasping plate and skillet together firmly, turn them over.
|
|
12. The omelet should slide out easily. Sprinkle about ¼ cup of the chicken stock evenly over the omelet to moisten it, and arrange the lemon wedges around the edge of the plate. Cut the omelet into pie-shaped wedges and serve either hot or at room temperature.
|
