Lamb fries ✦

Animelles

What it is

The word is old French for the pair of glands, and they were still on grand tables in the eighteenth century before the taste for them narrowed to the south — Spain sells the bull version as criadillas. Under the tough outer tunic the flesh is pale and soft, nearer to brain than to any muscle.

In the kitchen

Blanch two minutes, cool, then peel the membrane off in one piece — cold it slips, warm it tears. Slice a centimetre thick, soak an hour in milk to draw the blood, then flour and fry hot and fast.

Goes with

Lemon Parsley Garlic T55 flour Butter Olive oil Capers Black pepper

Same species

Pauillac lamb Salt marsh lamb Sisteron lamb Lamb brain Leg of lamb Lamb

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