Title: Cervelles Au Beurre Noir
Categories: Meat Meat
Yield: 8 Servings

4		Sets calf's brains
1/4	c	Flour
1	ts	Salt
3/4	c	Butter
2	tb	Lemon juice
1	tb	Parsley; chopped
3	tb	Capers

After preparing brains, pat dry with paper towelling. Dip each brain lightly into the flour, to which you have added salt. Melt 1/4 cup butter and saut‚ brains until lightly browned on both sides. Lower the heat and saut‚ gently for about 10 - 15 minutes more. Remove to a hot platter and keep hot. Add to the same skillet 1/2 cup butter and heat until it turns light brown. Remove pan from the heat; add lemon juice. Shake the pan well. Reheat until the butter foans. Pour over hot brains and sprinkle with chopped parsley and capers.

The Ladies Home Journal Cookbook, 1960

MM format by Dave Sacerdote

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