Cervelles de veau maréchale

Name: Cervelles de veau maréchale (Breaded Calves’ Brains with Asparagus)
Yield: 6 Servings.
Cuisine: France
Ingredients: ½ cup flour; 6 peppercorns; 3 or 4 sets (about 1¼ pounds) calves’ brains; 1 bay leaf; 1 sprig fresh thyme, or ½ teaspoon dried; 2 cups cold water; 2 tablespoons white vinegar; 2 eggs; ¼ cup peanut, vegetable, or corn oil; 2 cups fresh bread crumbs; 18 asparagus tips, each about 4 inches long; 6 tablespoons butter; 6 to 10 thin black truffle slices, optional; ¼ cup water; 3 tablespoons olive oil; Salt and freshly ground pepper to taste

Breaded Calves’ Brains with Asparagus

Preparation info

6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

3 or 4 sets (about 1¼ pounds) calves’ brains
2 cups cold water

Europe
France
Main course
Mediterranean

Method

Soak the brains in cold water to cover for several hours. Drain and pick over the brains. Remove and discard all the fiberlike threads and membranes. Place the brains in a saucepan and add the water, vinegar, bay leaf, thyme, and peppercorns. Bring to the boil and simmer about 1 minute. Remove from the heat and let stand until cool. Drain.
Dredge the brains in flo