- 3 small calves’ brains, lamb brains or pig brains
- 1 cup seasoned flour
- 3 tablespoons butter
- 2 shallots, minced
- 1 tablespoon tarragon, minced
- 1 tablespoon parsley, minced
- 2 tablespoons capers, drained and rinsed
- 1 cup white wine
- Lemon juice, to taste
Wash a few small calves’ brains, lamb brains or pig brains in cold water. Remove membranes, spinal cord stem and any large blood vessels. Soak brains in cold water for about an hour.
Rinse the brains again. Blanch in simmering salt water for a minute or two to firm, rinse in cool water and pat dry with paper towel. Dredge in seasoned flour.
Brown well in a hot pan with butter over medium-high heat.
Add shallots, tarragon and parsley. Swirl, then add the capers.
Pour in the white wine. Reduce by two-thirds in volume, spoon brains out of pan and plate them. Reduce liquid for another moment or so, adding lemon juice to season. Sauce should coat a spoon but not be too thick. Serve.