Brains In Sherry Sauce

Ingredients

• 1 tablespoon mustard dry
• 3 tablespoons flour all-purpose
• 1 cup bell pepper green finely chopped
• 1 cup half-and-half divided
• 3 tablespoons olive oil 
• 2 cups onion finely chopped
• 0.3 cup parmesan cheese 
• 1 teaspoon pepper 
• 1 teaspoon salt 
• 0.3 cup cooking sherry 
• 2 pounds veal brains 

Equipment

• dutch oven

Directions

1. Wash brains thoroughly in cold water; carefully remove membrane.
2. Drain well.
3. Combine flour, mustard, salt, and pepper; dredge brains in flour mixture, coating well. Set aside.
4. Saut onion and green pepper in hot oil in a large Dutch oven until tender.
5. Add brains, and cook until browned, turning gently to brown all sides.
6. Gradually add 1/2 cup half-and-half. Cover and cook over low heat 40 minutes.
7. Combine remaining half-and-half, Parmesan cheese, and sherry.
8. Pour over brains mixture; cook an additional 5 minutes over low heat.
9. Serve immediately over toast points, if desired.