Brain Noisettes For Pat
Recipe: #33067
August 02, 2019
Categories: Lamb/Mutton, Appetizers, Australian, British, Irish, Sunday Dinner Poach, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.