Brain Pavesen Bohemian

Perhaps you know Bavesen or Pavesen as a Bavarian sweet dish. But also piquant they taste great. Our brain Pavesen come from Bohemian Austrian-South German area. This is how they are made:

For the filling, wash the brains under cold water until no more blood comes out. Cut out skin and veins with a sharp kitchen knife. Drain the brains in a sieve. Then dry well with household paper. Chop finely. Rinse parsley, dry with household paper and chop finely. Mix egg with salt and pepper in a cup. Heat butter in a frying pan. Add brains and parsley. Cook for 5 to 8 minutes while stirring. Then add beaten egg and cook until stiff. Remove frying pan from the kitchen stove. Set aside.

For the pavese, cut the crust of each slice of toast into small pieces. Mix eggs with milk and salt.

In a large frying pan, gently heat butter over low heat. Turn half of the slices of toast in the egg milk on the other side, drain and spread the filling evenly on it. Press the remaining slices of toast on top, turn them again in the egg milk on the other side, drain them and fry them in hot fat for 5 minutes on each side until crispy brown.

Preparation

30 min.

Preparation

40 min.

Menu 4/257

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