Recipes - Main courses - Liver

Calve's brain served with aubergines and onions (*)

Portions for 2 persons:

1/2 lbs calve's brain

1 aubergine

2 yellow onions

1 tbsp olive oil

1/8 tsp iodized salt

4 cups water

1/2 cup red wine

One carrot

One yellow onion

2 bay leaves

Thyme

4 seeds cardamom

1 slice of country bread

Nutriments table

Bring the water to boil and add the carrot cut in chunks, the onions cut in two and the herbs. Let boil for 20mn and add the red wine.

For the vegetables:

Heat a large pan with the olive oil over medium heat. Slice the onion quite thinly and put in the pan. Cut the aubergine in three sections and then slice in 1/4" segments. Do not peel the aubergine. Cook the aubergines between 30 and 45mn. Take care not to burn the vegetables; keep an eye on the pan the first time.

And the brains:

Poached the brains in the broth and let simmer with almost no bubbles during 25mn. Take them out of the liquid with a skimmer and cut the brains in 1/2" slices to serve with the vegetables. Drizzle olive oil over the brains and the vegetables.

Not an excellent recipe. Brains require a more elaborate sauce. But the brains and vegetables can be used in the excellent Calve's brain in omelette with aubergines, onions and cheddar.