Deep-Fried Calves’ Brains with Sauce Gribiche

Name: Deep-Fried Calves’ Brains with Sauce Gribiche
Ingredients: salt and pepper; salt and pepper; 2 calves’ brains, prepared and cooked as for Cervelles au Beurre Noir; oil for deep-frying; 8 tbsp fresh breadcrumbs; 1 egg, beaten; plain flour for dredging; 1 tbsp red wine vinegar; 2 tsp Dijon mustard; 1 lemon, cut into 4 wedges, to garnish; 1 bunch of flat-leaf parsley, picked into small sprigs; 2 sprigs of tarragon, finely chopped; 1 tbsp capers, drained and coarsely chopped; 175 ml/6 fl oz groundnut oil (or other flavourless oil); 175 ml/6 fl oz groundnut oil (or other flavourless oil); 1 tbsp finely chopped flat-leaf parsley; 2 hard-boiled eggs, peeled and finely chopped

Preparation info

Difficulty
Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                                          

Ingredients

Starter

Ingredients

Method