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