Brown Butter Brains Photo by Teri Lyn Fisher

Brown Butter Brains on French Bread

By Leslie Bilderback 10/01/2010

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Many international grocers carry offal of all types, but until eating like a zombie really catches on, it remains necessary to special order your brains.
1 teaspoon kosher salt
¼ cup lemon juice
2 calf or lamb brains, rinsed clean with cold water
1 French baguette, sliced ½-inch thick, on the diagonal, and toasted 
1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon herbes de Provence
4 ounces (1 stick) butter
¼ cup white wine
1 tablespoon capers

1. Fill a 3-quart saucepan with water. Add lemon juice and a teaspoon salt and bring to a boil. 
At the boil, add brains, reduce heat and simmer 20 minutes. Drain and cool.  
2. Mix together flour, remaining salt, pepper and herbes de Provence. Slice brains into large bite-size pieces, and dredge in flour. Remove excess flour and let coated brains sit at room temperature while you heat butter.  
3. In a large frying pan, melt butter. When the bubbling has subsided, add the brains in one layer and cook, stirring carefully, until well browned on all sides. Remove hot brains and place on slices of baguette.
4. Heat the pan drippings, add wine and capers, cook until liquid is reduced and a little thicker and drizzle over brain toast. Serve immediately.


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