Brain Fritters
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brains
- ordinary court-bouillon
- oil
- lemon juice
- fines herbes
- ordinary frying batter
Instructions
- Poach the brains in an ordinary court-bouillon.
- Cut them into escalopes as regular as possible.
- Marinate them for 20 minutes with oil, lemon juice and fines herbes.
- At the moment, dip in an ordinary frying batter and plunge into plenty of hot fat, keeping the batter envelope well crisp.