Caterer Search’s article on cooking sheep or calves’ speaks of the importance of the delicacy in French Cuisine and the relegation of the same in British Cuisine. Well the article does not elaborate on the difference but insists on giving the scrapple its due place in every bistro, gastropub and brasserie. The article gives a detailed description of selection of brain, storage of brain, cleaning of brain, pre-cooking and finally frying the seasoned-flour coated brain in butter.
Ironically, the cuisine, which hails Haggis as its National food has not shown any interest in cooking this very important and in fact the most delicious scrapple in sheep, goat or calf. Delicious though, the article also points out the fact that this scrapple is very delicate to cook and hence should be cooked with French discipline. Brains when cooked properly taste like scrambled eggs and smell peppery. Variegated cuisines should not shy away from certain delicacies especially when there is only one classic way to cook and serve them hot.
