Beef, veal and lamb brains are available in many supermarkets and most specialty meat markets. Purchase brains that are a bright pinkish-white color, plump and firm. They are very perishable and should be used the day of purchase. Brains must be well washed, then blanched in acidulated water. They can then be poached, fried, baked or broiled, and are particularly delicious when served with beurre noir.