Title: Scrambled Eggs and Calf's Brains
Categories: Starter Offal Cheese Hungarian
Yield: 4 Servings
| 1 | lb | Calf's brains |
| 1 | md | Onion; minced |
| 2 | tb | Butter |
| 1/2 | ts | White pepper |
| 1/2 | ts | Paprika |
| 3 | | Eggs |
| 1 | ts | Salt; approx |
Soak brains in cold water, and peel off membrane. Drop brains into boiling
water for 1 minute, then remove. Dry brains and scrape with a knife,
reducing them to a rough pulp.
Cook onion in butter over low heat for about 10 minutes. Add pepper,
paprika, and brains to the onion and continue to cook, covered, over very
low heat for about 10 minutes.
Beat eggs as for scrambling. Just before serving, mix in with the brains,
making a soft scrambled egg out of the mixture. Be sure to mix brains and
eggs thoroughly. The texture should be almost like a creamy risotto, not
like HARD scrambled eggs. Add salt to taste.
NB this is a traditional appetizer in Hungary, sometimes served on a
slice of toast.
Recipe George Lang "The cuisine of Hungary"
MMed IMH c/o Georges' Home BBS 2:323/4.4