Ragout Of Brains
|Calf's brains||2 Pound|
|Shallots||5 , halved|
|Carrot||1 Small, cut into pieces|
|Butter||1⁄4 Cup (4 tbs)|
|Soybean oil||2 Tablespoon|
|Beef stock||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Lime juice||1 Tablespoon|
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
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 mg4150.9%
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