Calf's Brain Cutlets
kotlety z mozdzku cielecego
Blanch 1 lb. calves brains in 4 cups boiling water, containing 2
Tablespoons salt and 2 Tablespoons until they turn whitish. Remove from pot and set aside to cool.
Slice brains into small cutlets (patties), discarding membrane, veins, and gristle. Salt & pepper, dip in beaten eggs,
roll in bread crumbs, pressing in breading on both sides in 2
Tablespoons oil and 2 Tablespoons butter, then reduce heat and
simmer a while longer. Serve with tartar sauce.