Brains In Sherry Sauce

Recipe from

Oxmoor House


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)


Wash brains thoroughly in cold water; carefully remove membrane. Drain well.

Combine flour, mustard, salt, and pepper; dredge brains in flour mixture, coating well. Set aside.

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.

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.