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Crumbed Lamb's Brains with Sauce Gribiche Ingredients 500g lamb's brains 1 tablespoon white wine vinegar 1 fresh bay leaf ¼ tsp black peppercorns 50g (⅓ cup) plain flour Sea salt and cracked white pepper, to season 2 eggs 1 cup panko breadcrumbs Neutral oil, for shallow frying Sauce gribiche 4 eggs 1 tbsp Dijon mustard 1 tbsp white wine vinegar 120ml neutral oil (grapeseed or similar) 2 tbsp capers 2 tbsp cornichons, finely chopped 1 tbsp finely chopped flat-leaf parsley 1 tbsp finely chopped fr
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