Brains Meuniere:
	1 calf's brain
	Poaching liquid of water, lemon juice, sliced lemons, parsley, 
	fresh thyme, bay leaf and salt to taste
	4 tbs unsalted butter, divided (half clarified, half not)
	Spash of vinegar
	1/3 cup veal stock (demi-glace)
	Pinches of chives and parsley
	Rinse brains in cold water and drain. Poach in poaching liquid for 
	about 10 minutes. Drain and slice into horizontal pieces. Dip pieces 
	into flour and brown in clarified butter over high heat just intil 
	light brown on both sides, about five minutes. Place brains on plate.
	Add fresh butter and veal stock to skillet. Heat and add pinch of 
	chives and parsley. Pour over brains and garnish with parsley and lemon.
	Serves two.

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