By Anne Willan
Published 1989
Brains have a more creamy texture and fragile structure than sweetbreads. Calf’s brains are the best, then lamb’s, pig’s, and beef. The richness of brains can be overwhelming, so they are usually simply poached in court bouillon laced with vinegar. They can also be braised or simmered in red wine, which is then made into a sauce meurette.
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