Lambs’ Brains Florentine from Tony Bilson's Recipe Book by Tony Bilson
Separate the brains, remove the central stem and wash. Poach them for seven minutes in salted water. Remove the brains with a slotted spoon and cool them in iced water with a few slices of lemon. P...
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Ingredients
- 1 tbl chopped parsley
- 1 bunch English spinach
- 10 ml sherry vinegar
- 1 tbl capers
- salt
- pepper
- slices of lemon
- 75 ml good quality olive oil
- lambs’ brains (allow two lobes per person as an entrée, four if the dish is to be a main course)
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