Calf’s Brains in Brown Butter

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Aset of uncooked calf’s brains does not look mouth-watering; in fact, it’s a sight more reminiscent of Burke and Hare than anything gastronomic. Overcome this challenge, for the taste is delicate and savoury, and the texture pleasantly creamy.

Calf’s brains used to be a staple brasserie dish, often served as part of a head meat collage — tête de veau vinaigrette - with herb and shallot dressing. Along with similar dishes, ox tongue, pigs’ trotters, and tripe, they are very mu