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Cervelle de Veau (France) Recipe

French · Main course · 45 min total

A classic French delicacy of poached calf's brain, sliced and sautéed in brown butter with capers and lemon, offering a creamy, delicate texture and rich flavor.

Ingredients

• 1 pair calf's brains (about 1 lb total)
• 2 tablespoons white vinegar
• 1 tablespoon salt
• 1 bay leaf
• 4 black peppercorns
• 2 tablespoons unsalted butter
• 1 tablespoon capers, drained
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Flour for dredging (optional)

Instructions

1. Soak the brains in cold water for 1 hour to remove blood, changing water twice. Carefully remove any membranes and blood vessels without breaking the brains.
2. In a saucepan, bring 4 cups water, vinegar, salt, bay leaf, and peppercorns to a gentle simmer. Add the brains and poach for 15-20 minutes until firm but still tender. Drain and let cool slightly, then slice into 1/2-inch thick pieces.
3. In a large skillet over medium heat, melt the butter until it foams and turns golden brown with a nutty aroma. If desired, lightly dredge brain slices in flour, shaking off excess.
4. Add the brain slices to the skillet in a single layer. Cook for 2-3 minutes per side until golden brown and crispy on the edges.
5. Add capers and lemon juice, swirling the pan. Cook for 30 seconds. Sprinkle with parsley, season with salt and pepper, and serve immediately.

Tips

• Serve with crusty bread and a simple green salad.
• For a lighter version, skip the flour dredging.
• Leftovers can be refrigerated but best eaten fresh.

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