Created by Tis on August 2, 2019
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.