Subrics à l'Italienne

Ingredients

• 2 calf brains
• 3 eggs
• 1 tablespoon flour
• salt and pepper
• 100 grams Parmesan cheese
• butter and oil
• lemon

Instructions

1. Dice the calf brains, which have been poached in court-bouillon (aromatic broth) and thoroughly chilled. (You may substitute beef or lamb brains if calf is unavailable.)
2. Beat the eggs as for an omelette, adding a good spoonful of flour. Season with salt and pepper. Fold in the diced brains and the grated Parmesan.
3. Cook the subrics (small fritters) in a sauté pan with very hot butter and oil, following the standard method for such preparations.
4. Arrange on a napkin and serve with lemon wedges.