Jade Genin’s recipe

Ingredients for 4 to 6 people

• 2 lamb brains,
• 200 g of cooked peas (fresh or frozen),
• 8 eggs,
• 4 tbsp. to s. of flour,
• ½ sachet of baking powder,
• 1 C. to c. sweet pepper,
• 1 lemon,
• neutral vegetable oil,
• fresh cilantro (optional),
• salt,
• freshly ground pepper.

The preparation

Let the brain drain for 1 hour in cold water, then place it in a saucepan of water with the juice of a lemon and bring to a boil. Drain immediately, gently pat dry with absorbent paper, then cut into small cubes. Brown the brains for 4 minutes in a hot pan with a drizzle of oil, season with salt, pepper and sweet pepper. You can optionally add a few coriander leaves for freshness.

Beat the eggs until a creamy mixture is obtained, then add the baking powder and flour. Season lightly. Add the vegetables and diced brains.

The cooking

Oil a cake mold, pour the appliance into the mold and bake for 45 minutes at 180 ° C.

Let cool then unmold. Serve warm or cold, in thick slices, as an aperitif with a dash of lemon juice or as a main course with a green salad.