Cervelles au Beurre Noir

Sheep’s Brains

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

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.