Welcome to the Captain's Galley
Here we will have lots of fun in the cooking and
then the eating and that I enjoy the best.
Cervelles En Matelote
2 c macon (or burgundy)
1 c brown stock, or canned bouillon
1/4 t thyme
4 sprigs parsley
1 bay leaf
1 cl garlic, mashed
1 1/2 lb calve's brains, soaked and peeled
1/2 T tomato paste
2 T flour, mashed to a paste w/
2 T butter, softened
1 salt and pepper
24 sm onions, brown-braised
1/2 lb fresh mushrooms, sautéed in butter
2 T butter, Softened
12 lg croutons
2 T parsley, minced
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 min.
Allow the brains to cool in the soaking liquid for 20 min 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.
Off heat, beat in the flour-butter mixture; boil, stirring, for 1 min.
Arrange the brown braised onions and sauteed mushrooms around the brains
and strain the sauce over them.
If not served right away, film the sauce with a spoonful of stock or
Just before serving, set over low heat to warm throughout for 3-4 min
Off heat, tip dish, add butter and baste brains and vegetables with the
sauce until the butter is absorbed.
Decorate with croutons [shaped white bread sauteed in clarified butter]
Serve over rice or with parsley potatoes and green beans with a light
red Burgundy or Macon.