Recipe - Duxelles Stuffing - Master Chefs

2 small Brains, calf, (12 ounces)
One fourth cup Vinegar, wine, white (opt)
1 Bay leaf
2 tablespoon Butter, unsalted
2 One half cup Mushrooms, thinly cut or sliced up
Pepper, ground (to taste)
2 tablespoon Shallot, chopped
2 tablespoon 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 mediumhigh
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 One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip