Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Before being used, degorge the brains under cold running water. Using your fingers, carefully remove any traces of blood from the surface.

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).