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    You are in: Home / Recipes / Cervelles En Matelote Recipe
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    Cervelles En Matelote

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    20 mins

    1 hrs 25 mins

    Member #610488's Note:

    Speciality of the kitchens of the Grand Hotel Concorde, Metz, France back in the 1960's according to the newspaper clipping from my grandmother's recipe box.

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    Units: US | Metric


    1. 1
      Bring the wine and stock to the simmer with the herbs and garlic.
    2. 2
      Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 minutes.
    3. 3
      Allow the brains to cool in the soaking liquid for 20 minutes so they absorb flavor and firm up. Drain them, slice into 1/2" slices and arrange in a serving dish.
    4. 4
      Beat the tomato paste into the cooking stock and boil down rapidly until the liquid is reduced to 1 1/2 cups. Take off the burner and beat in the flour-butter mixture; Back on the burner and bring to a boil, stirring, for 1 minute. Salt and pepper as needed.
    5. 5
      Arrange the carmelized onions and sauteed mushrooms around the brains and strain the sauce over them. Decorate with croutons and parsley. Serve immediately.
    6. 6
      Serve with rice or with parsley potatoes and green beans for a truly french style dish.

    Ratings & Reviews:


    Nutritional Facts for Cervelles En Matelote

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 253.1
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 4.9 g
    Cholesterol 20.3 mg
    Sodium 204.6 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 3.6 g
    Sugars 10.4 g
    Protein 4.2 g

    The following items or measurements are not included:

    beef brains

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