Title: Brains Saut‚
Categories: Meat Meat
Yield: 6 Servings

2		Sets calf's brains
1/4	c	Flour
3	tb	Butter
2	tb	Parsley; chopped
		Lemon wedges

Prepare brains in the usual way. Drain and cut each brain into slices and dip in flour. Saut‚ in butter until brown on both sides. Sprinkle with parsley and serve with lemon wedges.

Ladies Home Journal Cookbook, 1960

MM format by Dave Sacerdote

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