Cervelles au Beurre Noir

Sheep’s Brains

Method

Put the brains for about one hour in cold water, cook them for about twenty minutes in water, salt and broken pepper, one onion, parsley, and a few drops of vinegar. Drain them well, cut in two, serve them with a beurre noir sauce, to which you add a little lemon juice or a few drops of vinegar.

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