Deep-Fried Calves’ Brains with Sauce Gribiche

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Although the main ingredients for this recipe are almost identical to those in Salad of Calves’ Brains with Sauce Ravigote, the end result is, of course, quite different. It would be a shame to leave this recipe out for fear of repetition as it is one of the very nicest ways in which to prepare brains. The combination of fresh crusty breadcrumbs encasing the creaminess of the brains is superb. It is a French classic.