Brains In Sherry Sauce

Ingredients

• 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)

Preparation

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.