Grenoble-Style Lamb's Brain
Step 1: Brains
Prepare the lamb’s brains. This delicate procedure consists of removing the fine membranes and the bloody strands found between the sections of the brain. It is also possible to rinse the brains under running water, holding then carefully in the palm of the hand. Pat dry delicately with a cloth, and refrigerate.
Step 2: Grenobloise
Cut the bread into slices, then into 1/5 inch (5 mm) squares.
Heat 1 cup (20 cl) of clarified butter in a frying pan. Add the bread cubes, and sauté until they are nice and golden. Drain in a colander, place on paper towels, and keep in a warm place.
Drain the capers and place in a bowl.
Stalk, wash and dry the parsley, then finely chop the leaves and place in a bowl. Cover with plastic wrap and refrigerate.
Peel the lemons completely, and supreme them carefully. Cut each supreme into 1/10 inch thick wedges, and set in a bowl.
Squeeze the rest of the juice through a small strainer placed above the bowl.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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