Cervelles En Matelote Recipes

CERVELLES EN MATELOTE

Steps:

• 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 minutes.
• Allow the brains to cool in the soaking liquid for 20 minutes 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. Take off the burner and beat in the flour-butter mixture; Back on the burner and bring to a boil, stirring, for 1 minute. Salt and pepper as needed.
• Arrange the carmelized onions and sauteed mushrooms around the brains and strain the sauce over them. Decorate with croutons and parsley. Serve immediately.
• Serve with rice or with parsley potatoes and green beans for a truly french style dish.

CERVELLE DE CANUT (HERBED CHEESE SPREAD)

Steps:

• If using farm-fresh cheese, line a sieve with two layers of cheesecloth and place over a bowl. Add the fromage blanc and let it strain at room temperature for at least 3 to 4 hours to eliminate excess liquid.
• Combine fromage blanc with all remaining ingredients in a food processor and blend until the shallots are finely chopped and the texture begins to resemble cottage cheese, about 30 seconds.
• Empty into a bowl and whisk; season to taste with salt and pepper. Serve chilled; eat with a spoon or serve with baguette.