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Brains In Sherry Sauce

Yield 6 to 8 servings


  • 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)

How to Make It

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

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

  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.

  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