Important: Safety Warning
This recipe calls for animal brains or related nervous-system tissue. Cattle brain and spinal tissue can transmit bovine spongiform encephalopathy (BSE), the cause of variant Creutzfeldt-Jakob disease in humans, which is fatal and has no treatment.
This information has been left in for historical purposes but should not be acted upon.
Home › The Waldorf Kitchen › Calf's Brains in Matelote
Calf's Brains in Matelote
Peel twenty small onions and put them into a saucepan with one ounce of butter, and fry to a light brown color; add half an ounce of flour, stirring well for a few minutes; then add one-half breakfast cupful of good broth, one teacupful of red wine, and salt and pepper to suit the taste. Place the pan on the side of the fire, and let the liquor simmer for thirty minutes. Open a can of mushrooms, pick them over, wash, and cut into fairly small pieces; put them into the sauce and boil for eight minutes longer. Drain the boiled brains, place on a warm dish, surrounded with the onions and mushrooms, and serve with the sauce poured over all.