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A fried brain sandwich is a sandwich of sliced calves' brains on sliced bread.. Thinly sliced fried slabs on white toast became widespread on menus in St. Louis, Missouri, after the rise of the city's stockyards in the late 1880s, although demand there has so dwindled that only a handful of restaurants still offer them.
Pages in category "Restaurants in Ohio" The following 44 pages are in this category, out of 44 total. This list may not reflect recent changes. A. Aladdin's Eatery;
Calf's brains, or cervelle de veau, is a traditional delicacy in Europe and Morocco. It is the brain of a calf consumed as meat. [1] It is often served with tongue, sauteed with beurre noir and capers, or mixed with scrambled eggs. In Italy, cervella fritte is a popular dish made of bite-sized batter-fried morsels of beef brain.
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[24] [25] Sold at longstanding local restaurants like Ken Stewart's Grille and Papa Joe's, it is often served on a wedge salad. [26] [27] [28] Barberton, Ohio, part of the greater Akron area, is a small industrial city and home of Barberton chicken, a dish of chicken deep fried in lard that was created by Serbian immigrants.
P'tcha, fisnoga or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish. It is a kind of aspic prepared from calves' feet. [ 1 ] The name appears to derive from the Turkish words paça çorbası , or "leg soup".
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