Duxelles stuffing - master chefs
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Duxelles stuffing - master chefs
  Stuffing    Basics    New York  
Last updated 6/12/2012 12:56:42 AM. Recipe ID 19011. Report a problem with this recipe.
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      Title: Duxelles stuffing - master chefs
 Categories: Basics, Masterchefs, New york, L
      Yield: 6 Servings
      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: ======================
       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.

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Recipe ID 19011 (Apr 03, 2005)

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