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Once degorged, place the brains in a saucepan with cold, salted water to cover by at least 1 inch, along with a teaspoon of white vinegar and a bouquet garni. Bring to a boil over medium–high heat, then lower the heat and simmer for 10 minutes. Remove from the heat and allow the brains to rest in the cooking liquid until ready to prepare.
Brains can be sautéed meunière, served with beurre noisette, prepared Grenobloise, or deep-fat fried as fritots or beignets (savory fritters).