Cervelles En Matelote
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 cups Burgundy wine
- 1 cup beef stock or 1 cup beef bouillon
- 1⁄4 teaspoon thyme
- 4 sprigs parsley
- 1 bay leaf
- 1 garlic clove, mashed
- 1 1⁄2 lbs beef brains, soaked and peeled (calf's brains)
- 1⁄2 tablespoon tomato paste
- 2 tablespoons flour, mashed to a paste with butter
- 2 tablespoons butter, softened
- salt, to taste
- black pepper, to taste
- 24 small white pearl onions, carmelized
- 1⁄2 lb fresh mushrooms, sauteed in butter
- 2 tablespoons butter, softened
- 12 large croutons (optional)
- 2 tablespoons parsley, minced (optional)
directions
- Bring the wine and stock to the simmer with the herbs and garlic.
- Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 minutes.
- 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.
- 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.
- Arrange the carmelized onions and sauteed mushrooms around the brains and strain the sauce over them. Decorate with croutons and parsley. Serve immediately.
- Serve with rice or with parsley potatoes and green beans for a truly french style dish.
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