Calf's Brains with Capers

Prepare brains; after skinning them, dry between paper towels. Cut into ½-inch slices and spread on dry towel, then sprinkle with flour on all sides. Be sure they are quite dry and not gummy.

When butter is sizzling in the skillet, add the brain slices. Brown on each side and sprinkle with salt, pepper, paprika, and a pinch of rosemary. If the butter becomes absorbed, add a little more so that enough of it surrounds the slices of brains and becomes slightly brown. Now add capers with a little of their own juice, then the wine. When everything is bubbling, serve.

Your Calf's Brains with Capers is ready. Bon appetit!