Title: Saut‚ed Brains and Mushrooms
Categories: Meat Meat
Yield: 4 Servings

2	lg	Sets calf's brains; prepped
1/4	lb	Butter
1/2	lb	Mushrooms; sliced
1	tb	Capers
1	ts	Lemon juice
2	tb	Parsley; chopped
		Salt and pepper to taste
		Dry vermouth

After preparing brains, drain on paper towels and cut in half. Melt butter in a large frying pan. When bubbling, saut‚ brains and then remove to paper towel to drain.

Add mushrooms to butter and when they have turned slightly dark and are limp, add capers, lemon juice, and parsley. Return brains to pan and season with salt and pepper. Stir well and add a bit of vermouth to loosen up sauce. Reduce heat and simmer gently until time to serve (adding more vermouth if necessary.)

Excellent served with fluffy rice, buttered spinach, and a white wine.

From "Meat" by the Lobel Brothers, Hawthorne, 1971

MM format by Dave Sacerdote

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