Brain Noisettes For Pat

4
Servings
85m
Prep Time
25m
Cook Time
1h 50m
Ready In

Recipe: #33067

August 02, 2019



"O.K.... so this kills me to post this family recipe, but I although I post this with hesitance ... I am posting this for Im Pat..... Hence the name! This is from a very old family cookbook and probably never been made by any family member in the last 40 years, so I will dedicate this recipe to Pat!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (259.8 g)
  • Calories 806.8
  • Total Fat - 69.4 g
  • Saturated Fat - 31.8 g
  • Cholesterol - 409.6 mg
  • Sodium - 844.8 mg
  • Total Carbohydrate - 1.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.4 g
  • Protein - 42.2 g
  • Calcium - 66.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.3 mg

Step 1

Cover the brains with cold water and allow to stand for 1 hour, then drain, and remove all of the brain skin membranes.

Step 2

Poach the brains in boiling salted water, uncovered for 15 minutes ~ then drain and cut into thick slices.

Step 3

Pre bake the vol-au vent cases as required: ready for filling

Step 4

Saute the bacon & brains in butter for 1 minute and remove them from heat ~ add the lemon juice, parsley and lemon pepper & toss lightly.

Step 5

Spoon brain mix into warm, pre heated vol-au-vent cases and garnish with the crisp bacon and finely chopped egg.

Tips & Variations


No special items needed.