Brains with black butter

Brains with black butter

Cervelles au beurre noisette

By
From
Encyclopedia of Food and Cookery
Serves
2

A dish perhaps better known by its French name, finished off with butter browned to a ‘nut’ colour, with a touch of vinegar, parsley and a few capers. It has many devotees.

Ingredients

Quantity Ingredient
2 sets lamb brains
or 1 set calf brains
90g butter
1 tablespoon parsley, finely chopped
1 tablespoon capers, chopped
1 tablespoon vinegar

Method

  1. Prepare and cook brains (see note) and slice. Heat gently in a little of the butter, place on a heated serving plate and keep warm. Heat remaining butter slowly in a small frying pan until it is nut-brown (not black). Add parsley and capers, stir quickly and pour at once over brains. Add vinegar to pan, swirl it round and pour over brains. Serve immediately.

Note

  • To prepare brains, soak in lightly salted cold water for 2 hours, changing the water every 30 minutes. Drain them, carefully peel off the membrane with a sharp knife (more difficult when brains have been frozen), and soak in tepid water to remove any blood. Place brains in a saucepan and cover with water, add salt and a little lemon juice or white vinegar. Bring just to simmering point and simmer over very gentle heat for 15 minutes for lamb brains, 20 minutes for calf brains. Allow to cool in liquid, then drain and dry on paper towels. Brains are now ready for use as directed in recipe.
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