Geraldene Holt

Cervelles d’Agneau au Beurre Noir

Lamb’s Brains with Black Butter

Preparation info
  • Serves

    2

    .
    • Difficulty

      Medium

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Both lamb’s and calf’s brains are delicious cooked in this way. Calf’s brains must be skinned half-way through the soaking in cold water.

Ingredients

  • 2–3 lamb’s brains
  • 1 onion spiked with cloves
  • bouquet garni
  • 4

Method

Some butchers sell brains soaked and ready to cook. But if the brains have not been soaked, put them in cold water for 2 hours, changing the water every half hour or so. Or leave the brains in a bowl in the sink under a trickling tap.

Meanwhile simmer the onion, bouquet garni, 2 tablespoons