Sauteed Calf's brain

[Isabelle Fassinou]

Cervelles

Serves 4-6

1 pound calf's brain
Salt and pepper totaste
1/4 cup butter or bacon
drippings
1/2 cup flour
1 tbsp. lemon juice
1 tbls. chopped pasrley

Soak brains for about two hours in cold water. Remove connective tissue and outer membrane. Continue to saok, changing water often, until there is no trace of blood. Drain and rinse thoroughly and carefully. Pat dry. Season with salt and pepper and dredge in flour.

Melt butter in skillet over medium heat. Add the brains and cook for about three minutes on each side.

Cover, reduce heat and cook for five more minutes, until the brains are somewhat firm. Sprinkle with lemon juice and parsley.