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Measurements

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.
Source: New York's Master Chefs, Bon Appetit Magazine


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