1 In a saucepan pour 40 cl (1.7 cups) of water, 1 tablespoon of alcohol vinegar thyme bay leaf a little salt and pepper bring to a good boil, then plunge your 6 brains very gentle cooking 10 minutes then remove from heat and cover your container.
2 Bring your beef broth to a boil then add your 100g (3.5 oz) of sliced red carrots salt pepper and add a hint of cumin cooking about 15 minutes.
3 In a steamer or couscous maker put to cook your ancient carrots cut into thin slices (be careful the light ones first then after 2 minutes removed and only then your purple or black ones so as not to spread the color on the others) and remove them onto a small plate.
4 Remove your brains drain them and separate them in 2.
then remove the impurities and on your work surface set up your 3 plates:
the flour, the beaten eggs, and the mixed breadcrumbs. re-season your brains a little then pass them first in the flour, in the egg and finally in the breadcrumbs, install them thus breaded on a plate heading to the freezer for 5 minutes.
5 Partially drain your carrots add the fresh cream blend and taste it (by perhaps adding a little cumin) then keep your coulis warm.
6 Remove your breaded brains then redo the same operations (flour egg and breadcrumbs) ;
7 Then melt in a pan a large knob of butter and a few drops of oil when the color is almost hazelnut place your crispies brown them on one side then the other (5 to 6 minutes in total) then remove from heat and cover.
Plating:
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