Title: Calf's Brains with Capers
Categories: Meat Meat
Yield: 4 Servings

3		Sets calf's brains; prepped
		Flour
2	tb	Butter
		Salt and pepper to taste
		Paprika
		Rosemary
2	tb	Capers
1/4	c	Dry white wine

Prepare brains; after skinning them, dry between paper towels. Cut into 1/2-inch slices and spread on dry towel, then sprinkle with flour on all sides. Be sure they are quite dry and not gummy.

When butter is sizzling in the skillet, add the brain slices. Brown on each side and sprinkle with salt, pepper, paprika, and a pinch of rosemary. If the butter becomes absorbed, add a little more so that enough of it surrounds the slices of brains and becomes slightly brown. Now add capers with a little of their own juice, then the wine. When everything is bubbling, serve.

From "Meat", by The Lobel Brothers, Hawthorne Books (1971)

MM format by Dave Sacerdote

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