Veal Brain with Sauce
🇫🇷 Français🇺🇸 English
Veal brains, a culinary specialty from our regions, always have the power to win us over with their tenderness and flavor. In France, it is not uncommon to enjoy them at the best tables, and that’s why we propose this simple and delicious recipe for you. Carrot and celery, two seasonal vegetables, add a hint of freshness and rusticity, while cream and mustard create a rich and creamy sauce that goes wonderfully with these veal brains.
👥 Servings : 4 | ⏱ Prep time : 35 min | ⭐ Rating : ★★★★☆ (4/5)
🥘 Ingredients
- 2 veal brains
- 1 carrot
- Celery
- 1 tablespoon of vinegar
- 1 sprig of thyme
- 1 bay leaf
- 1 tablespoon of cream
- Chicken broth
- Salt, pepper
👨🍳 Instructions
- Rinse the veal brains in vinegar broth, remove the skin that covers them, drain them.
- Peel the carrot and celery and cut them into pieces.
- Place the brain in a saucepan, add the pieces of carrot and celery, the thyme and bay leaf. Cover all ingredients with chicken broth, season with salt and pepper, and simmer for 20 minutes, drain the brains, cut them into slices.
- Put the cooking broth in a saucepan, add cream, diluted mustard in water, and cook over low heat until the sauce thickens, stirring constantly.
- Serve the brain slices on a plate, pour the sauce over them.
- Serve hot.
🏷 Tags: Entrée Cervelle de veau Carotte Céleri Vinaigre Thym Laurier
