Cervelles En Matelote

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.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Member 610488
Contributor
@Member 610488
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Member 610488
    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.
Advertisement

Find More Recipes