Brain at the Port

Preparation:

Preparation: Wash the brain under cold water, blanch it in a pot with boiling salted water for a few minutes, remove the skin and blood vessels and let it drip for about 1 hour, then wash it again, drain it and cut it into slices. Pass these in the white flour, shake them lightly to eliminate the excess, then pass them in the eggs, beaten with a pinch of salt and a grind of pepper, finally in the breadcrumbs. Melt the butter in a saucepan and, when it is bubbly, put the breaded slices of brain in the bowl and brown them evenly, turning them several times. Season the offal with salt and pepper, cook for about 10 minutes over medium heat, then pour over the Port, raise the heat and let the wine evaporate over high heat and with the pan uncovered. Serve the brain piping hot.