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Brains In Black Butter

Western.Chefs's picture
  Veal brains 3
  Salted water 1 Cup (16 tbs)
  Beef bouillon 1 Cup (16 tbs)
  Carrot 1 , sliced
  Celery 1⁄4 Cup (4 tbs), sliced
  Onion 1 , halved
  Bay leaf 1
  Thyme 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Cider vinegar 1 Teaspoon
  Capers 1 Tablespoon

1. Soak the brains in water to cover with two teaspoons salt for fifteen minutes. Remove the covering membrane and veins.
2. Drop the brains into boiling bouillon and add the carrot, celery, onion, bay leaf and thyme. Reduce heat and simmer, covered, for thirty minutes.
3. Remove the brains, slice and place on a hot serving dish. Brown the butter, add the vinegar and capers and pour over the brains.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2144 Calories from Fat 1564

% Daily Value*

Total Fat 176 g270.3%

Saturated Fat 77.6 g388%

Trans Fat 0 g

Cholesterol 16410.7 mg5470.2%

Sodium 2532.7 mg105.5%

Total Carbohydrates 28 g9.4%

Dietary Fiber 5 g19.8%

Sugars 15.5 g

Protein 112 g223.2%

Vitamin A 265.2% Vitamin C 266.7%

Calcium 29.8% Iron 129.3%

*Based on a 2000 Calorie diet


Brains In Black Butter Recipe