taken from Simple French Food, by Richard Olney, pages 329-330. ... whatever their destiny, poach calves' brains for about 25 minutes (lambs' brains 18-20 minutes) in a court bouillon, slipping them gently into the simmering liquid and keeping it a a near simmer, saucepan covered, without permitting the boil to be reached. The court bouillon may first be strained to remove herbs and vegetables (there are, however, certain kitchen pleasures that are not shared at table - the beauty of a pair of brains floating among carrot and onion slices and straggles of herbs is among them. It is the only reason, also, for slicing the onion into rings rather than halving it and slicing it much more rapidly). Vinegar Court Bouillon (Court Bouillon au Vinaigre) 3 pints boiling water salt 1 medium onion (3 to 4 ounces), finely sliced 2 small carrots (3 to 4 ounces), finely sliced Bay leaf, branches of thyme (or 1 teaspoon crumbled), bouquet parsley (plus root if possible) 1/4 cup good wine vinegar 10 to 12 whole peppercorns Add all the ingredients, except the vinegar and the peppercorns, to the boiling water and simmer, covered, for about 15 minutes. Add the vinegar and the peppercorns and continue cooking at a simmer for another 15 minutes or so.... Served directly from the court bouillon, drained a moment on a towel, sliced over a heated serving platter with bubbling brown butter poured over is the simplest and the purest way to appreciate brains. Chopped parsley may be added; capers are often added; the butter is often black instead of brown (I don't understand the taste for burned butter - it is, furthermore, indigestible.) :: zombiechow main ::