Yield
6 to 8 servings

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Oxmoor House Homestyle Recipes

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