Calves’ Brains Fried from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Plunge the brains into cold water to disgorge them of all blood and remove the fine skin and blood that surrounds them. Then blanch with scalding water. In five minutes take them out of the hot wat...
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Ingredients
- An Onion
- A Bay Leaf
- A Tomato Sauce
- Grated Bread Crumbs
- Parsley or Green Peas to Garnish
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