I guess I simply could not get away from that brain in the pot that my mother was cooking.
What I did not realize that yes, this was common fare. Boiled brain less so. Scrambled brain was commonly used.
1 calf’s brain
2 tbs. butter
1 qt. been stock
1 egg yolk
1 cup cream
Melt butter in pan, add the chopped up brain, sprinkle with flour, and sautee for 10 minutes. Just before serving, stir in the egg yolk and cream.
Like the corn mush I guess I never liked things runny. Frying things up can hide much and make things that are disgusting edible. Here is my edit on this. After the brains have soaked and rinsed and drained. The brain is pulled out and the membrane removed. it would be simmerd more (about 30 minutes in salted water with some vinegar added. Drain and dry, then chop it up. Brown butter in a pan and add the brains, stirring them up to get them sizzled. Adding peppers, lemon juice and pepper would be good. Garnish with parsley.
Baked brain would also work for me, bread crumbs and hot fat would be needed.
Serve with bromo seltzer.
Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.