Breaded Calf’s Brains

Name: Breaded Calf’s Brains (Sesos Empanados)
Yield: Serves 6 to 8
Cuisine: Puerto Rican
Ingredients: Lard or vegetable oil (for pan-frying); Lard or vegetable oil (for pan-frying); 1 tablespoon fresh lime juice or vinegar; 1 bay leaf; ½ teaspoon salt; ¼ teaspoon ground pepper; 2 eggs; ¼ teaspoon salt; Bread or cracker crumbs (to coat brains); Bread or cracker crumbs (to coat brains); 1 tablespoon fresh lime juice or vinegar; 1 tablespoon salt; 1 quart (4 cups) water; 2 pounds of fresh calf’s brains

Sesos Empanados

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

2 pounds of fresh calf’s brains
1 quart (4 cups) water

Americas
Main course
Caribbean
Puerto Rico

Method

Wash brain and place in a saucepan, together with rest of ingredients included in A. Bring to a boil over high heat, cover, reduce heat to low and simmer for 20 minutes. Drain and plunge into cold water. Drain again, remove outer membrane and cut brain into thin slices.
Season brains with salt and pepper included in B.