Subrics à l'Italienne (Calf's Brain Fritters with Parmesan)

Ingredients

• 2 calf's brains
• 3 eggs
• 1 good spoonful flour
• salt
• pepper
• 100 grammes grated Parmesan
• butter
• oil
• lemon quarters

Instructions

1. Cut the 2 poached, thoroughly cold calf's brains into dice.
2. Beat 3 eggs as for an omelette, adding a good spoonful of flour, and season with salt and pepper.
3. Mix the diced brain and 100 grammes of grated Parmesan into the eggs.
4. Cook the subrics in a sauté pan with very hot butter and oil, proceeding as for the preceding subrics.
5. Arrange on a napkin with quarters of lemon.