> Recipes > Offal

Calves brains on toast

Calf brains on toast

  • Starter
  • medium
  • 4
  • 1 hour 15 minutes, plus overnight soaking

PT1H15M

1
To begin, rinse the brains in cold running water for 30 minutes. Place in a bowl, cover with milk and leave in the fridge overnight
  • 2 calf brains
  • 750ml of milk
2
The next day, rinse the brains again and pat dry. Bring the court bouillion to a boil in a large pan, add the brains and remove the pan from the heat. Leave to poach for 8–10 minutes, depending on size
  • 1.5l court bouillon
3
After this time, refresh in iced water. Once the brains are cold, remove any outer membrane and residue of blood or nerve. Cut each brain into 2 pieces
4
Grill the 4 slices of bread under a grill on both sides until nicely toasted
  • 4 slices of bread
5
Preheat oven to 180°C/gas mark 4
6
Heat a heavy cast iron pan until smoking hot. Dust the brains lightly with flour, season well with salt and fry in oil until golden on one side
  • 20g of flour
  • salt
  • oil
7
Flip the brains over, add the butter and baste with the foaming butter until well-coloured on both sides
  • 50g of butter
8
Transfer the brains to a tray and place in the oven for 2 minutes. While the brains are in the oven, make the sauce in the pan that the brains were cooked in
9
Add a good squeeze of lemon juice to stop the butter from burning – be careful as it will splatter. Add the veal glace and scrape the bottom of the pan well to release the caramelised flavours and bring everything together. Add the chopped parsley and capers
  • 1 lemon, juiced and zested
  • 1 tbsp of chopped parsley
  • 1 tbsp of capers
  • 40ml of veal glace
10
Place a slice of toast on each plate and top with half a calf's brain. Divide the sauce between the 4 plates, trying to cover the brains and toast completely. Grate a little lemon zest over the top to finish

Ingredients

Metric

Imperial

  • Calf brains

    • 2 calf brains
    • 750ml of milk
    • 1.5l court bouillon
    • 20g of flour
    • 50g of butter
    • salt
    • oil
  • Toast

    • 4 slices of bread
  • Lemon, caper and parsley sauce

  • Comments ()

    Calf brains on toast

     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.

     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...
     

    Please enter text

    Comments must be less than characters

    Change your username in user settings to something more personal.