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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds veal brains |
3 tablespoons all-purpose flour |
1 tablespoon dry mustard |
1 teaspoon salt |
1 teaspoon pepper |
2 cups finely chopped onion |
1 cup finely chopped green pepper |
3 tablespoons olive oil |
1 cup half-and-half, divided |
1/4 cup parmesan cheese |
1/4 cup plus 2 tablespoons sherry |
toast points (optional) |
Directions:
1. Wash brains thoroughly in cold water; carefully remove membrane. Drain well.
2. Combine flour, mustard, salt, and pepper; dredge brains in flour mixture, coating well. Set aside.
3. Sauté onion and green pepper in hot oil in a large Dutch oven until tender. Add brains, and cook until browned, turning gently to brown all sides.
4. Gradually add 1/2 cup half-and-half. Cover and cook over low heat 40 minutes. Combine remaining half-and-half, Parmesan cheese, and sherry. Pour over brains mixture; cook an additional 5 minutes over low heat. Serve immediately over toast points, if desired.
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