Duxelles Stuffing- Master Chefs

* 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



- - - - - - - - - - - - - - - - - -