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Preparing Brains for Cooking
Appears in
Published 2010
- Clean brains by removing the meninges.
- Prepare ice water with lemon, thyme, and bay leaf. Soak the brains overnight to degorge.
- After degorging, rinse the brains in cold running water.
- Continue to change the water until it runs clear.
- Remove the brains, pat dry and place on a towel-lined dish.
- Place in a large pot and generously cover with cold water.
- Add lemon juice, crushed peppercorns, thyme, and bay leaf.
- Bring to a boil.
- Skim off any foam and impurities from the surface.
- Once blanched, drain off the cooking liquid and transfer the brains to a large bowl.
- Refresh in cold water.
- Strain and pat dry. Drain on a clean towel.
- Lightly dredge in flour.
- Place in a heated clarified butter in a large frying pan over medium heat.
- Allow to lightly color, then turn over and color the other side. Remove and keep warm.
- Discard butter and add fresh butter and heat. Add the cubed bread.
- Toss to evenly coat and cook until golden.
- Add capers and diced lemon and toss together.
- Add chopped parsley.
- Add the brains back into the pan to heat and absorb the flavors of the garnish.
- Spoon onto a plate accompanied by the garnish.
