Gourmet Calf S Brains
|Calf brain||4 Large (4 sets)|
|Water||2 Cup (32 tbs)|
|Butter||1⁄3 Pound, melted|
|Mushrooms||1 Pound, sliced|
|Chopped parsley||4 Tablespoon|
|Lemon juice||2 Teaspoon|
1) Place the calfs brains, salt, and vinegar in boiling water. Boil for 10 minutes, then remove and place in cold water. Let cool, remove skin and veins, drain, and cut in half.
2) Saute the prepared brains in butter, remove and drain on paper towels: Place mushrooms in butter and cook until soft. Add capers, parsley, and lemon juice.
3) Return the drained brains to the pan, lightly season with pepper, simmer until cooked through, stirring often.