4 lamb brains
2 cloves of garlic
1. In a deep stew, boil plenty of water. Add the brains and remove them alter 10 minutes. Reserve.
2. Cut the garlic into thin slices and chop the parsley. Cut the brains into pieces. Heat up the oil in a frying pen. Fry the brains with garlic and parsley.
3. Beat the eggs and add the brains in the same frying pen. Mix well until the eggs curdle. Serve hot.