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Calf's Brain "Lucullus"

4 servings

Ingredients

• 100 g mushrooms
• 30 g butter
• Parsley (nach Bedarf)
• 1 Stk Veal brains
• Flour (nach Bedarf)
• 0.06 L Cream
• 1 Prise Salt
• White pepper (nach Bedarf)
• Lemon juice (nach Bedarf)
• 2 Stk White bread slices (toasted)
• Eggs (for scrambled eggs) (nach Bedarf)
• Tomatoes (nach Bedarf)
• Oil (nach Bedarf)
• Potatoes (cooked) (nach Bedarf)
• Celery root (cooked) (nach Bedarf)
• Green pepper (nach Bedarf)
• Onion (nach Bedarf)
• Vinegar (nach Bedarf)
• Sugar (nach Bedarf)
• chives (nach Bedarf)

Instructions

1. Clean the mushrooms and slice them.
2. Finely chop the parsley.
3. Sauté both in butter over medium heat until light yellow.
4. Skin the calf's brain, add to the pan, and briefly brown.
5. Dust with a little flour, then blend in cream, salt, white pepper, and lemon juice.
6. Simmer for a few minutes over low heat.
7. Spread the mixture on two toasted slices of white bread.
8. Top with scrambled eggs and tomato slices fried in oil.
9. Serve a spicy salad on the side.
10. For the salad: Cut cooked potatoes and celery, green bell pepper, and onion into fine strips.
11. Mix with sweetened, washed vinegar, salt, pepper, oil, and finely chopped chives.

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