Duxelles stuffing - master chefs

6 servings

Ingredients

Quantity Ingredient
2 smalls Brains, calf, (12 ounces)
¼ cup Vinegar, wine, white (opt)
1 each Bay leaf
2 tablespoons Butter, unsalted
2½ cup Mushrooms, thinly sliced
Pepper, ground (to taste)
2 tablespoons Shallot, chopped
2 tablespoons Parsley, chopped

Directions

For Duxelles Stuffing: ====================== Soak the calf brains in a bowl of cold water with 2 tablespoons of vinegar about 30 minutes. Drain and carefully remove as much of the membrane and veins as possible from the brains. Set aside. In a small saucepan, combine 3 cups of cold water, the remaining 2 tablespoons of vinegar, a little salt and bay leaf. Bring to a boil, and simmer for 10 minutes. Gently add the brains and immediately remove the pan from the heat. Let the brains sit in the liquid, covered, for 8 minutes, then transfer them with a slotted spatula to a small bowl. Set aside.

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms, sprinkle with salt and black pepper, and stir until nearly dry, about 8 minutes. Add the shallot and cook for 2 minutes longer. Add cooked brains, and stir, breaking up the brains, until mixture is almost pureed. Add ¼ cup of reserved Veal Stock to the mixture and simmer briefly until thick. Remove from the heat, stir in parsley and adjust seasoning. Cool mixture completely, then chill, covered.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andre Soltner, Lutece Restaurant, New York

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