Cervelles de veau maréchale

Breaded Calves’ Brains with Asparagus

Preparation info
  • 6

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


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


  1. 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.
  2. Dredge the brains in flo