CALF BRAINS WITH LEMON AND CROUTONS

SERVES 6

20 MINUTES PREPARATION TIME

25 MINUTES COOKING TIME

3 calf brains

60 ml (2 fl oz/¼ cup) white vinegar

4 slices of sandwich bread, diced

3 tablespoons plain (all-purpose) flour

100 g (3½ oz) butter, chopped

2 tablespoons sunflower oil

2 tablespoons capers, rinsed

2 lemons, peeled and segmented

1 bunch of chives, snipped

Salt and pepper

THE BRAINS

Soak the brains for 10 minutes in a bowl of water with half of the vinegar. Drain then rinse carefully and gently remove any membranes enveloping them.

Poach the brains for 10 minutes in a saucepan of simmering water with the remaining vinegar. Rinse and thoroughly pat dry with paper towels.

THE LEMONS AND CROUTONS

Preheat the oven to 180°C (350°F/Gas 4). Place the diced bread on a baking tray and bake for 5 minutes, or until they’re nice and crunchy.

COOKING

Place the flour in a shallow bowl. Cut the brains into large cubes and dust lightly in the flour. Melt 40 g (1½ oz) of the butter with the sunflower oil in a large frying pan over a medium heat. Brown the brains on all sides for 5 minutes. Keep the brains warm in front of a lit oven.

Wash the frying pan and make a beurre noisette with the remaining butter by cooking it over a medium heat, swirling often, until the butter turns a nut-brown colour. Toss the brains in this beurre noisette and add the croutons, capers, lemon segments and chives. Season and serve.

SERVE WITH

A dish of green beans with garlic.