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Filename: drivers/Session_files_driver.php
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Teleći i svinjski mozak očistiti od žilica i potopiti u vrelu vodu da postoji 5 minuta. Potom ga izvaditi, iseći na duguljaste kriške, posoditi, pobiberiti, preliti sokom od pola limuna i ostaviti da postoji oko 20 minuta. Zatim svaku krišku uvaljati najpre u brašno, potom u razmućena jaja i najzad u prezle. Pržiti na vrelom ulju sa obe strane da porumene. Služiti sa tartar sosom.
Tartar sos: obariti tvrdo 3 jajeta. U manjoj činiji viljuškom izgnječiti žumanca, dodati 2 presna žumanca, 2 kašike senfa, malo soli, belog bibera, kap po kap 3 decilitra ulja i sok od pola limuna. Na kraju dodati 2 sitno isečena kisela krastavca-kornišona.
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