Pork Brain Pudding

Ingredients

• 3 pork brains
• 2 eggs
• 240 g cream (thick, whipping type)
• 50 g grated Parmesan
• 30 g butter
• nutmeg
• salt

Instructions

1. Cook the pork brains over the fire with the butter and salt, stirring often, without browning; pass through a sieve.
2. Add the Parmesan, nutmeg, beaten eggs and thick cream and mix well.
3. Pour into a cold-buttered smooth mold and firm it in a bain-marie.
4. Serve cold or hot (better cold). Serves six.