Ragout Of Brains Recipe

Summary

Health IndexAverageCuisine
CourseInterest Group

Ingredients

 Calf's brains2 Pound
 Peppercorns6
 Shallots5 , halved
 Parsley sprigs4
 Carrot1 Small, cut into pieces
 Salt1 Teaspoon
 Thyme1⁄4 Teaspoon
 Butter1⁄4 Cup (4 tbs)
 Soybean oil2 Tablespoon
 Beef stock1⁄4 Cup (4 tbs)
 Tomato paste1 Tablespoon
 Butter2 Tablespoon
 Lime juice1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2130 Calories from Fat 1586

% Daily Value*

Total Fat 178 g274.2%

Saturated Fat 69 g344.8%

Trans Fat 0.2 g

Cholesterol 12452.7 mg

Sodium 3149.7 mg131.2%

Total Carbohydrates 32 g10.5%

Dietary Fiber 2.4 g9.6%

Sugars 4.9 g

Protein 101 g201.5%

Vitamin A 253.8% Vitamin C 290.3%

Calcium 19% Iron 103.9%

*Based on a 2000 Calorie diet

Directions

Remove membrane and blood from brains, then soak brains in cold water for 30 minutes.
Simmer for 15 minutes in water.
Drain and drop into cold water.
In a mortar, pound to a paste the peppercorns, shallots, parsley, carrot, salt, and thyme.
Melt 1/4 cup butter with oil in a medium skillet.
Add the brains and seasoning paste.
Saute, gently stirring, until the meat is golden.
Add stock and tomato paste; cook 5 minutes longer, then add the remaining butter and lime juice.
Serve immediately with Deep Fried Plantain
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