Recipes - Main courses - Liver

Calve's brain in omelette with aubergines, onions and cheddar (*)

Portions for 1 person:

4oz calve's brain

1/3 cooked aubergine

1 cooked yellow onion

1 tbsp corn oil

2 eggs

1oz grated cheddar

2 tbsp heavy cream

1 tbsp corn oil

1/8 tsp iodized salt

1 slice of country bread

Nutriments table

Check on recipe Calve's brain served with aubergines and onions to prepare the brains and the vegetables.

Heat up the vegetables in a frying pan with corn oil.

Cut the brains in 1/4" slices and then in 1/2" squares.

Beak the eggs in a bowl, beat tham lightly and add the cream and the grated cheddar. Mix thoroughly and add the brains and the vegetables. Mix again. Pour 1 tbsp of corn oil in the pan and pour the mixture. Cook a few minutes and scrape the omelette from time to time so that it cooks evenly. Fold the omelette, salt to taste and serve with toated bcountry bread.

This is a very good way to eat brains. Quantity a bit high for one person.