Cervelle e Animelle in Padella

Pan-Fried Calf’s Brains and Sweetbreads

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

Method

Cut each half brain in half again. Slice the sweetbreads lengthways into six even slices or, alternatively, slice diagonally into discs. Dust with a scant amount of seasoned flour.

Heat the oil and half the butter in a large frying pan. When hot, add the brains and sweetbreads and fry until light brown on one side. Sprinkle the sage leaves and capers over the brains and sweetbreads and