Calf's brains with spinach sauce

CALF BRAINS 06567 SPINACH INGREDIENTS 4 PEOPLE 2 veal brains, 1 onion, 2 carrots, 1 clove of garlic, 1 bouquet garni, 1 teaspoon whole white peppercorns, 4 tablespoons white wine vinegar, 200 g of spinach, 1 teaspoon chopped mixed herbs, 50 g chopped watercress, olive oil, salt, pepper PROCEDURE Place the brains in a bowl with cold water.

Remove the skin from the membranes, moistening with water repeatedly.

If there was a stagnation of blood, immerse them again for an hour in plenty of water, changing it from time to time.

In a saucepan with water, Cook for 15 min the onion and sliced carrots, garlic and bouquet garni.

Add the peppercorns and vinegar.

Put your brains out gently in court-bouillon, treating always the focus for all keep a slight boil.

Cook your brains out for 20 minutes Remove the foam on the surface of the court-bouillon, then remove the brains and put them on a plate.

In order to keep the soft brains and clear, cover them with a cloth soaked in court-bouillon.

When the brains are cooled, cut each horizontally sliced brains of about 1 cm.

Wash spinach and cook them in abundant salted boiling water.

Drain spinach and squeeze dry; coarsely chop them and pass them through a sieve.

In a bowl mix together the vinegar, salt and pepper until you dissolve; Add finely chopped herbs and chopped watercress also it.

Then add the spinach and pour the oil flush.

Pour the sauce over the dish and lay the slices of brains above.