Sunday, December 30, 2012

259: Sesos a la Crema

1 cup Béchamel or Mornay sauce
Pork brain, approximately 4oz.
1Tablespoon dry white cooking wine

1. Prepare the pork brain (sesos) according to the basic recipe.

2. Once cooled, cut pork brains into 1" pieces.

3. Add the pork brains to the sauce, over low heat, for a few minutes.

4. Add the dry white cooking wine and mix well.

5. Serve on top of small toasts as an appetizer.

- Posted using BlogPress

No comments:

Post a Comment