George Lang

Scrambled Eggs and Calf’s Brains

Vető Tojással

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pound calf’s brains
  • 1 medium-sized onion, minced
  • 2 tablespoons

Method

  1. Soak brains in cold water and peel off membrane. Drop brains into boiling water for 1 minute, then remove.
  2. Dry brains and scrape with a knife, reducing them to a rough pulp.
  3. Cook onion in butter over low heat for about 10 minutes.
  4. Add pepper, paprika and brains to the onion. Cook covered over very low heat for about 10 minutes.
  5. Bea