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Fried Calves Brains with Brown Butter

Soak three calves' brains in cold water one hour. Take up, remove sinews, then place in a saucepan with three tablespoons vinegar, one sliced onion, two branches parsley, one sprig thyme, one bay leaf and enough cold water to cover. Season with teaspoon salt and three saltspoons pepper, then let slowly come to a boil and boil two minutes. Remove and let stand aside ten minutes. Lift with a skimmer, then separate each brain in two. Arrange on a hot dish, strew over a tablespoon capers and half teaspoon freshly chopped parsley. Place an ounce butter in a black frying pan, shuffle the pan on fire until butter obtains a nice light brown, then pour in one tablespoon good vinegar, toss a little, pour butter over the brains and serve.