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Calf's Brain "Grenoble"

4 servings

Ingredients

• 1 Stk Veal brains
• Salt (nach Bedarf)
• 1 Stk Onion
• Vinegar (nach Bedarf)
• 2 Stk Tomatoes (peeled)
• 2 Stk mushrooms
• 30 g butter
• Lemon juice (nach Bedarf)
• Capers (nach Bedarf)
• Parsley (fresh, chopped) (nach Bedarf)
• anchovy fillets (nach Bedarf)
• Boiled potatoes (nach Bedarf)

Instructions

1. Skin the calf's brain and poach slowly in salted water with a few onion rings and a splash of vinegar.
2. Drain and arrange on a plate.
3. Finely dice the onion, peeled tomatoes, and cleaned mushrooms and briefly sauté in butter.
4. Add lemon juice, capers, and finely chopped parsley and pour over the brain.
5. Place anchovy fillets on top and surround with boiled potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.