*  Exported from  MasterCook  *
 
                      DUXELLES STUFFING - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Basics                           Masterchefs
                 New york                         L
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       sm           Brains, calf, (12 ounces)
      1/4   c            Vinegar, wine, white (opt)
    1       ea           Bay leaf
    2       tb           Butter, unsalted
    2 1/2   c            Mushrooms, thinly sliced
                         Pepper, ground (to taste)
    2       tb           Shallot, chopped
    2       tb           Parsley, chopped
 
   For Duxelles Stuffing:
   ÿÿÿÿÿÿÿ  
        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
   1/4 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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