Method:
1 Bring a saucepan of salted water to the boil; add the vinegar and a pinch of salt, reduce to a simmer, add brains and poach for 3-4 minutes, drain, refresh in a bowl of cold water, drain.
2 Combine breadcrumbs and parmesan in a shallow dish. Place flour onto a plate and egg into a shallow dish. Dip brains, 1 at a time, into flour. Shake off excess. Dip into egg then coat with breadcrumb mixture, pressing crumbs on firmly with your fingertips.
4 Heat 2 tablespoons of oil in a frying pan over medium heat, fry the brains for 4-6 minutes or until golden all over, remove and set aside. Heat same frying pan over medium heat and cook mushrooms and thyme until soft, add the brandy and veal glaze and stir until combined, pour in the cream and bring to the boil, season and remove from heat.
5 Serve the mushrooms and brains with sauce spooned over. Serve with lemon wedges and dill to the side.