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Brains In A Cream Sauce

Meat.Bible's picture
Ingredients
  Lambs brains 6
  Onions 2 Small, sliced
  Carrot 1 , sliced
  Stalk celery 1 Small
  Bay leaf 1
  Butter 3 Tablespoon (60 Gram)
  Flour 3 Tablespoon
  Milk 187 1⁄2 Milliliter (3/4 Cup)
  Mushroom 4 Ounce
  Salt To Taste
  Pepper To Taste
Directions

1. Soak brains in cold water for 1/2 hour. Remove any loose skin and put in a saucepan with the onion, carrot, celery and bay leaf. Add enough water to just cover the brains and bring to a simmer. Cover and simmer for -5 minutes, add salt and pepper and cook again for 10 minutes.
2. Drain the liquid from the brains, measure and set aside 1/2 cup of the stock. Discard the bay leaf but retain the vegetables.
3. Cut the brains into small pieces. Melt the butter in a saucepan, stir in the flour. Cook for 1 minute and stir in the milk slowly and the reserved stock, stirring all the time and cook until sauce thickens and boils. Season with lemon juice.
4. Gently stir in the brains and vegetables and season to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Ingredient: 
Butter
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
6

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