Fried Calves' Brains

Ingredients

• 1 set brains
• 1 tablespoon butter
• 1 teaspoon parsley
• 1 small onion
• 1 bay leaf
• 1 sprig thyme
• Cold water
• Salt and pepper

Instructions

1. Dip the brains in very cold water and free from surrounding skin and tissue. Blanch by pouring scalding water over them and letting them stand five minutes. Melt butter in frying-pan and add parsley, onion chopped fine, thyme, and bay leaf. Cook until onion is yellow. Add brains, cover with cold water, and simmer ten minutes. Drain and cool. Cut brains in slices one-half inch thick. Dip in fine crumbs, beaten egg, and crumbs again. Fry in deep fat. Season with salt and pepper and serve with Brown Butter Sauce (see page 235). Temperature of fat, 370°.