Calves' Brains Beurre Noir Recipe

• 2 x Calves' brains
• 1 tsp Salt
• 1 x Onion studded with
• 1 x Clove
• 1 x Bay leaf
• 1 pch Thyme
• 4 x Peppercorns
• 1/8 c. Butter
• 2 Tbsp. Vinegar Salt and pepper to taste

1. Soak brains in cool water for 2 hrs.
2. Remove thin outer skin.
3. Soak again in cool water for 3 hrs.
4. Place brains in large saucepan.
5. Cover with cool water.
6. Add in salt, onion studded with a clove, bay leaf, thyme, and peppercorns.
7. Bring to boil.
8. Cover and simmer for 20 min.
9. Remove brains and drain them.
10. Arrange brains on heated serving dish and keep hot.
11. In small skillet, heat butter and cook till butter is dark brown.
12. Pour over brains.
13. To skillet, add in vinegar, and salt and pepper to taste, and cook briskly for 2 min.
14. Pour over brains.
15. Serve warm.
16. Serve with boiled potatoes sprinkled with minced parsley.
17. Suggested Wine: A chilled dry white wine: Alsatian Riesling; etc.

brains, salt, onion, clove, bay leaf, thyme, butter, vinegar

Taken from cookeatshare.com/recipes/calves-brains-beurre-noir-98122 (may not work)