Title: Scrambled eggs & calf's brains
 Categories: Starters, Offal, Cheese/eggs, Hungarian
      Yield: 4 Servings
 
      1 lb Calf's brains
      1 md Onion; minced
      2 tb Butter
    1/2 ts White pepper
    1/2 ts Paprika
      3    Eggs
      1 ts Salt; approx
 
  Soak brains in cold water, and peel off membrane. Drop brains into
  boiling water for 1 minute, then remove. Dry brains and scrape with a
  knife, reducing them to a rough pulp.
    Cook onion in butter over low heat for about 10 minutes. Add pepper,
  paprika, and brains to the onion and continue to cook, covered, over
  very low heat for about 10 minutes.
    Beat eggs as for scrambling. Just before serving, mix in with the
  brains, making a soft scrambled egg out of the mixture. Be sure to
  mix brains and eggs thoroughly. The texture should be almost like a
  creamy risotto, not like HARD scrambled eggs. Add salt to taste.
    NB this is a traditional appetizer in Hungary, sometimes served on a
  slice of toast.
   Recipe George Lang "The cuisine of Hungary"
    MMed IMH c/o Georges' Home BBS 2:323/4.4