Cervella

Brains are believed to be particularly nutritious, which is why they are given to people who need extra nourishment. In fact, brains contain a very high level of cholesterol and have less protein than the rest of the animal. It is only calves’ and lambs’ brains that are generally used in the kitchen.

The easiest thing is to ask your butcher to prepare the brains for you, but if this is not possible, you start by washing them in very cold water then removing all the veins and blood vessels on the surface with a small sharp knife. Next, soak the brains in water acidulated with a little lemon juice for a couple of hours, changing the water frequently. Remove the remaining membrane and any more veins before blanching them in boiling water for a few minutes. Allow the brains to cool before cooking as desired.