Calves’ Brains Fried

Cervilles de Veau, Marinade

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • Calves’ Brains
  • An Onion
  • 2 Sprigs of Parsley
  • A Bay


Plunge the brains into cold water to disgorge them of all blood and remove the fine skin and blood that surrounds them. Then blanch with scalding water. In five minutes take them out of the hot water and put them into a saucepan and cover with cold water. Add a tiny onion, sliced fine; parsley and bay leaf, whole. Let them simmer gently for five minutes. Then take from the fire and drain. When