Calf’s Brains in Brown Butter

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 2 sets prepared calf’s brains
  • 8 oz (250 g) unsalted butter
  • Salt and freshly ground black pepper
  • ½ lemon
  • Chopped parsley or chervil


Pat the prepared brains dry with kitchen paper.

In a warm pan melt a knob of butter. Just before the butter begins to brown, add the brains and fry until nicely coloured and almost crisped on each side. Lift from the pan and season with salt, pepper and lemon juice; put on to warmed plates.

In the same pan heat the rest of the butter. As it turns brown, strain into a jug or container with the chopped herbs. Pour the foaming brown butter over the brains.