Cervelles De Veau ou Mouton au Beurre Noir

Ingredients

• Liter of water
• Onion
• Parsley
• Bay leaf
• Salt
• Pepper
• 2 fresh veal brains
• Vinegar or lemon juice
• Butter

Directions

1. Mix water, onion, parsley, bay leaf, salt, and pepper. 
2. Boil for 15 minutes.
3. Add veal brains and boil for additional 20 minutes.
4. Remove from heat and drain. 
5. Place in dish with salt, pepper, and drizzle of vinegar or lemon juice.
6. In separate pan, cook butter until dark brown without burning (black butter).
7. Pour black butter over dish.
8. Sprinkle with thinly chopped parsley or fried parsley branches.
9. Serve very hot.  

Source — Cooking in Ole Creole Days

Prepared by Megan Baldwin

Louisiana Anthology

June 3, 2018