Calf's brains

For the mushroom called calf brain, see Gyromitra gigas.

Calf's brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco. It is the brain of a calf consumed as meat.^[1] It is often served with tongue, sauteed with beurre noir and capers, or mixed with scrambled eggs (a traditional breakfast dish in the United States).^[2][3]

See also

• Brain (as food)
• Phospho-Energon

References

1. ^ Ward, Artemas (1911). The Grocer's Encyclopedia. New York. 
2. ^ Payne, A. G. (2006). Cassell's Shilling Cookery. Read Books. p. 178. 
3. ^ Farmer, Fannie Merritt (1916). Chafing Dish Possibilities. Little, Brown, and Company. p. 107.