Calf’s brains cooked in butter with vege-tables, herbs, wine and stock, Cervelles Braisees (sair-vell bray-zay) may be
served with rice or boiled new potatoes.
2 oz. butter
1 carrot, scraped and finely chopped
1 onion, finely chopped
1 celery stalk, finely chopped
3 tablespoons finely chopped
bouquet garni, consisting of 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
½ teaspoon salt
1 teaspoon black pepper 3 sets of prepared calf’s brains 6 fl. oz. dry white wine 12 fl. oz. beef stock
In a large frying-pan, melt the butter
over moderate heat. When the foam subsides, add the carrot, onion, celery, ham and bouquet garni. Sprinkle the mixture
with -½ teaspoon of salt and ½ teaspoon of black pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are tender but
Sprinkle the remaining salt and pepper over the brains and place them in the frying-pan with the vegetables. Spoon the butter and vegetable mixture over the brains. Cover the pan and cook over low heat for 5 minutes. Turn over the brains, baste them again and cook for a further 5 minutes.
With tongs, transfer the brains from the frying-pan to a medium-sized flame-proof casserole.
Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).
Pour the wine into the frying-pan with the vegetables and bring it to the boil over high heat. Boil until the liquid has
reduced to about half.
Remove the pan from the heat and pour the contents of the pan over the brains. Add enough stock to just cover the brains.
Place the casserole over moderate heat and bring the liquid to the boil. Cover the casserole and place it in the oven.
Bake for 30 minutes. Remove the casserole from the oven and serve immediately.