Cervelles En Matelote Food

CERVELLES EN MATELOTE

Cervelles En Matelote image

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.

Provided by Member 610488

Categories Beef Organ Meats

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

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)

Steps:

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.

Nutrition Facts : Calories 253.2, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 204.6, Carbohydrate 29.3, Fiber 3.7, Sugar 10.4, Protein 4.2

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