Beef, pork and lamb brains are available in many supermarkets and most specialty meat markets. Buy brains that are a bright pinkish-white color, plump and firm. They're very perishable and should be used the day of purchase. Brains must be well washed, then blanched in acidulated water. They can then be poached, fried, baked or broiled, and are particularly delicious when served with beurre noir. See also variety meats.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.