Sauteed Brains In Brown Butter Sauce

A classic preparation - the dark nutty flavor of the browned butter complements the delicate taste of the brains.

Cut lengthwise in half:

2 sets claf or lamb brains, prepared as above, poached and weighted

Pat dry. Season with:

Sald and round black pepper to taste

Dredge in:

1/2 cup all-purpose flour

Shake off the excess four. Melt in a large skillet over medium heat until fragrant:

4 tablespoons (half stick) butter

Add the brains and cook for about 3 minutes each side. Cover, reduce the heat to medium, and cook for 3 to 4 minutes more until the brains are somewhat firm and browned. Remove to a warmed platter. Serve with:

Beurre Noisette

Lemon wedges

Garnish with:

1 to 2 teaspoons chopped drained capers (optional)

(taken from The Joy of Cooking by Irma S. Rombauer, page 732)

Let it also be known that Human brains can be substituted. They have a consistency rather similar to that of lamb brains and are much more fun to harvest.