Veal Brains In Mushroom Sauce
|Veal brains||1 Pound|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||3⁄4 Cup (12 tbs)|
|Grated cheese||2 Tablespoon|
|Dry bread crumbs||2 Tablespoon|
Wash brains in cold water; remove membrane.
Cover with water, add salt and vinegar, and simmer for 15 minutes.
Drain; drop into cold water and drain again.
Heat mushroom soup with milk.
Add coarsely cut brains.
Pour into shallow 1-quart casserole or pie plate.
Sprinkle with cheese and crumbs; dot with margarine.
Brown in preheated hot oven (400°F.) for 10 minutes.
Makes 4 servings.