Brains Au Beurre Noire
|Beef brain||2 , each cut in half|
|Lemon juice||1 Tablespoon|
|Water||2 Cup (32 tbs) (Enough To Cover Brain)|
|All purpose flour||2 Tablespoon|
|Butter/Margarine||6 Tablespoon (3/4 Stick)|
|French bread slice||4 , toasted|
|Capers||1 Teaspoon, drained|
1. Wash brains. In 3-quart saucepan, place brains, salt, 1 tablespoon lemon juice, and enough water to cover brains; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes; drain. Cool brains in cold water; drain. Remove membrane, being careful to keep brains in one piece. Pat dry with paper towels. Coat brains with flour.
2. In 10-inch skillet over medium heat, in hot butter or margarine, brown brains. Place each half on a toasted French-bread slice on platter.
3. Into drippings in skillet, stir capers and 1 tablespoon lemon juice; heat through; pour over brains.