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Ingredients
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Quantity
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|
Sheep’s or calves’ brains
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4
|
|
White roux
|
115gms
|
|
Brain liquor
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1 litre
|
|
Parsley (chopped)
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1 tsp
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Court bouillon
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1 litre
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Seasoning
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Wash and soak the brains in cold water. Remove the small
membranes round the brains using warm water so that they can be removed easily.
Place the brains in court bouillon, bring slowly to a boil and simmer for about
20 minutes. Prepare a sauce with the white roux and the liquor in which the
brains were cooked. Slice the brains finely and add to the sauce with parsley.
Check for seasoning and finish with a tbsp of fresh cream, if desired.
Serve with sheep’s and
claves’ heads.
