Calves’ Brains Fried

Cervilles de Veau, Marinade

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • Calves’ Brains
  • An Onion
  • 2 Sprigs of Parsley
  • A Bay Leaf
  • A Tomato Sauce
  • Grated Bread Crumbs
  • Parsley or Green Peas to Garnish


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 cold, cut into pieces of a square inch and dip in a batter of tomato sauce, and then in grated bread crumbs, patting gently. Drop into boiling lard and fry to a golden brown. Take out and drain of grease, and serve on a bed of fried parsley. A garnish of boiled green peas is also very pretty and palatable.