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Beef brains and veal (juvenile beef) or calf's brains are used in the cuisines ofFrance;Italy;Spain;El Salvador;Mexico, etc. where they are calledsesos inSpanish and are eaten intacos andquesadillas;Pakistan andBangladesh also in parts ofIndia likeKolkata andKerala, where they are known inUrdu andBengali asMaghaz;Portugal; Egypt, where they are eaten fried andIndonesia.
Calf's brains, orcervelle de veau, is a traditional delicacy inEurope andMorocco. It is thebrain of acalf consumed asmeat.[1] It is often served withtongue, sauteed withbeurre noir andcapers, or mixed withscrambled eggs. InItaly,cervella fritte is a popular dish made of bite-sized batter-fried morsels of beef brain.
Outbreaks ofbovine spongiform encephalopathy (BSE, commonly known as mad-cow disease) led to legislation to reduce risks of contracting the human variant of the illness by consumption of beef brains and spines.[2][3]
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