Recipe by Penny
"Calves' brains cooked in a major way - Majorcan style. Braised with vinegar and chicken stock, then baked in an egg cream. Be smart - try brains. You just might fall in love."
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salt and pepper to taste
red wine vinegar
1 1/4 cups
heavy whipping cream
Wonderfully wonderful. Whole family loved it.
Thanks to you I became a brain eater!
FABULOUS! My family couldn't get enough - I had to double the recipe. My hubby put the leftovers into an omelet the next morning. I'm calling my butcher tomorrow and ordering more brains. Nummy nummy - thanks for the recipe!!!
Wonderful recipe! I don't eat brain often, but this is a good way to go when I do!
Growing up during WWII, we ate a lot of organ meat because it wasn't rationed. Tripe, kidneys,pig tails, ears, heart and liver were staples. Several times we had brains. To this day I fix most of the above because I like them, except for brains. I tried this recipe last week. Cooked it exactly as shown and was rewarded with an outstanding meal, one that I would served to friends, providing they did not ask "what is this? The texture of the baked brains was very light and worked well with a bed of mushroom rice. Will add this to my monthly menu. Would eat it more often but it is not very healthy.
* Percent Daily Values are based on a 2,000 calorie diet.
Majorcan Style Brains
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 376
** Calories from Fat: 285
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