Seso a la francesa - French toast
Seso a la francesa Recipe from Uruguay with Sesame Seeds and Vinegar
Introduction
Seso a la francesa, also known as French toast, is a classic dish that is loved by many for its rich and savory flavors. This recipe features a unique twist by using brain as the main ingredient, adding a delicious and creamy texture to the dish.
History
French toast has been a popular dish for centuries, with variations of the recipe found in different cultures around the world. The use of brain in this recipe adds a unique and flavorful twist, making it a truly special dish.
Ingredients
How to prepare
- Boil the brain in a pot of salted water.
- Remove the brain from the water.
- In a saucepan, melt the butter and add the brain. Cook over low heat, flipping it occasionally until it browns on both sides.
- Serve with boiled potatoes.
Variations
- For a lighter version, you can use olive oil instead of butter to cook the brain.
- You can also add herbs and spices to the dish for added flavor, such as garlic, thyme, or parsley.
Cooking Tips & Tricks
Be sure to boil the brain in salted water to remove any impurities and ensure a clean and fresh flavor.
- Cooking the brain in butter adds a rich and creamy taste to the dish, so be sure to cook it over low heat to prevent burning.
- Serving the dish with boiled potatoes adds a hearty and satisfying element to the meal.
Serving Suggestions
Serve the Seso a la francesa with a side of fresh salad or steamed vegetables for a balanced meal.
Cooking Techniques
Boiling the brain in salted water helps to remove any impurities and ensures a clean and fresh flavor.
- Cooking the brain in butter adds a rich and creamy taste to the dish.
Ingredient Substitutions
If you prefer not to use brain, you can substitute it with chicken or beef liver for a similar texture and flavor.
Make Ahead Tips
You can prepare the brain ahead of time and store it in the refrigerator until ready to cook.
Presentation Ideas
Serve the Seso a la francesa on a bed of mashed potatoes or rice for a beautiful and elegant presentation.
Pairing Recommendations
This dish pairs well with a glass of red wine or a light salad for a complete meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Calories per serving
- Calories per serving: 200
Carbohydrates
0g
Fats
- Total Fat: 15g
- Saturated Fat: 9g
Proteins
- Protein: 10g
Vitamins and minerals
Brain is a good source of essential vitamins and minerals, including vitamin B12 and iron.
Alergens
This recipe contains dairy (butter) and may not be suitable for those with dairy allergies.
Summary
This dish is high in fats and proteins, making it a rich and satisfying meal option.
Summary
Seso a la francesa is a delicious and unique dish that is sure to impress your guests. With its rich and savory flavors, this recipe is perfect for a special occasion or a cozy night in. Enjoy!
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Seso a la francesa, also known as French toast. It was many years ago, when I was just a young girl living in a small village in the countryside of France. My grandmother, who was an excellent cook, had learned the recipe from her own mother, who had learned it from her mother before her. The tradition of making Seso a la francesa had been passed down through the generations, and now it was my turn to learn.
I remember watching my grandmother as she carefully dipped thick slices of bread into a mixture of eggs, milk, and cinnamon, before frying them in a skillet until they were golden brown and crispy. The smell of the toast cooking filled the kitchen, and I couldn't wait to taste the delicious treat that awaited me.
As I sat down at the table with my grandmother, she placed a plate of warm Seso a la francesa in front of me, topped with a generous drizzle of maple syrup and a sprinkle of powdered sugar. I took my first bite and was immediately transported to a world of sweet, buttery goodness. The toast was crispy on the outside, yet soft and fluffy on the inside, with just the right amount of cinnamon to give it a warm, comforting flavor.
From that moment on, I was hooked. I begged my grandmother to teach me how to make Seso a la francesa, and she was more than happy to pass down her knowledge to me. She showed me how to whisk the eggs and milk together, how to soak the bread just long enough to absorb the liquid without becoming soggy, and how to fry the toast to perfection.
I practiced making Seso a la francesa every chance I got, experimenting with different types of bread and toppings to create my own unique twist on the classic recipe. Sometimes I would add a splash of vanilla extract to the egg mixture, or sprinkle the toast with a handful of fresh berries before serving. Each time I made the dish, I felt a sense of pride knowing that I was carrying on a tradition that had been passed down through my family for generations.
Years went by, and I continued to make Seso a la francesa for my own family, who fell in love with the dish just as I had. My children would beg me to make it for breakfast on the weekends, and my husband would always request it for special occasions. It became a staple in our household, a comforting and delicious meal that brought us together around the table.
As I grew older, I began to appreciate the tradition of Seso a la francesa even more. It wasn't just a recipe, but a connection to my past and to the generations of women who had come before me. Every time I made the dish, I felt their presence in the kitchen with me, guiding my hands and whispering their secrets in my ear.
Now, as I sit at my own kitchen table, surrounded by my grandchildren, I can't help but smile as I watch them eagerly devouring their plates of Seso a la francesa. I know that one day, they will pass down the recipe to their own children, just as I did with them. And I hope that they will feel the same sense of anticipation and joy that I felt all those years ago, when I first discovered the magic of French toast.