Ingredients
● 4 fresh 4 oz. calf, pig, lamb, or deer brains
● 1½ quarts water
● 1 cup mixed chopped onions, carrots, and celery
● 4 cups dry white wine
● 2 cups flour, seasoned with salt and pepper
● 3 oz. salted butter
● 3 Tbs. minced shallots
● 3 Tbs. chopped tarragon leaves
● 1 Tbs. minced parsley
● 1 lemon, zested and juiced
● Sea salt and ground white pepper for seasoning
● Grilled bread on the side
For the full method on how to cook this recipe grab the November 2012 issue of MAXIM, in stores October 17 – November 21, 2012.
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