La Cervelle d'Agneau à la Meunière
Lamb's brain cooked in melted butter, lemon juice and parsley.

The word meunière means 'miller's wife'.  In French cookery,  à la meunière (how the miller's wife prepares it) means that something is cooked by first rolling it in flour then pan-cooking it in melted butter, lemon juice and chopped parsley.  

In France, the brain of lamb, pig, veal and cow is eaten.  In this recipe, the brain of lamb (la cervelle d'agneau) is sliced into small pieces, rolled in flour, then tossed in a frying pan with melted butter, lemon juice and chopped parsley until lightly brown.  

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