Brains in White Sauce

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 4 lambs’ or 2 calves’ brains
  • 2 oz butter


Prepare the brains. They should be perfectly white. Remove the stem and slice each brain in half. Make a well flavoured sauce with half the butter, the flour and the milk, seasoned with nutmeg, salt and freshly ground pepper. Melt the remaining ounce of butter in a frying pan and gently fry the brains for three or four minutes, seasoning with salt and pepper.