Cervelles en Matelote RecipeOrigin: France Period: Traditional |
Ingredients:
500ml Mâcon (or burgundy) red wines 
Cervelles en Matelote Preparation:Method:Add the wine and stock to a pan and bring to a simmer before adding the herbs and garlic. Simmer for a few minutes then add the brains, return to a simmer and cook, uncovered, at the gentlest possible simmer for 20 minuses. Take off the heat, allow the brains to cool in the cooking liquid for 20 min so they absorb flavour and firm up. Drain them, slice into 1.5cm thick 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 about 350ml. Take off the heat and beat in the roux. Return to the heat, bring to a boil boil, stirring, for 1 min then correct the seasoning. Arrange the brains, braised onions and sautéd mushrooms around the brains and strain the sauce over them. If not served right away, film the sauce with a spoonful of stock or melted butter. Just before serving, set over low heat to warm throughout for 3–4 min without simmering. Off heat, tip the dish, add butter, and baste the brains and vegetables with the sauce until the butter is absorbed. Decorate with croutons [cubed white bread sautéd in clarified butter] and parsley. Serve on a bed of rice or with parsley potatoes and green beans with a light red Burgundy or Mâcon. |
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