All Easy Recipes. Cook all that you can cook. Brown Puree Of Calf's Brains In Shells
(Kalbshirn In Muscheln)
 
What You Need:            (To Make: 4 to 6)
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  • 2 pairs calf's brains (about 2 pounds)
  • White vinegar
  • Salt
  • Fresh lemon juice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2/3 cup chicken stock, fresh or canned
  • 1½ teaspoons fresh lemon juice
  • Freshly ground black pepper
  • 2 tablespoons bread crumbs
  • 4 tablespoons finely chopped parsley
  • Lemon wedges

    • How To Cook:
    1. Soak the brains in cold water for 2 hours, then soak for 1 hour in water to which 1 tablespoon of vinegar has been added for each quart of water. Gently pull off as much of the outside membrane as you can.

    2. Place the brains in an enameled saucepan with enough boiling water to cover; add a teaspoon of salt and a tablespoon of lemon juice for every quart of water.

    3. Partially cover and simmer for 15 or 20 minutes, then remove and drain. Chop as fine as possible. Preheat the oven to 400°. Melt the butter in an 8-inch skillet.

    4. When the foam subsides, add the brains and cook for 2 or 3 minutes, covered, stirring once or twice. Stir in the flour and cook for 2 or 3 minutes more.

    5. Add the stock and the 1½ teaspoons lemon juice, stirring constantly, and cook for 3 or 4 minutes, or until the mixture has thickened into a fairly smooth paste. Add salt and pepper to taste.

    6. Divide the puree equally among 4 to 6 scallop shells or ramekins, and sprinkle a few bread crumbs over each. Arrange on a baking sheet and bake in the middle of the oven for 10 minutes, or until the tops are lightly browned.

    7. Sprinkle each shell with parsley. Garnish with lemon wedges.
    		 
    		 
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