Brain is the edible brain of cattle, calves, lambs or sheep, a delicate offal prized for an exceptionally soft, creamy, custard-like texture and a mild, faintly sweet, nutty flavour. Known in French kitchens as cervelle (cervelle de veau), as sesos in Spanish and maghaz in South Asia, it is one of the most tender and richest of the variety meats — traditionally poached and then fried in butter, battered and deep-fried, or simmered into spiced curries.