*  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:

       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
 


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