Matelote de Cervelle (Brains in Red Wine)

Ingredients

• brains
• red-wine court-bouillon
• small cooked mushrooms
• small glazed onions
• beurre manié
• heart-shaped croûtons
• butter

Instructions

1. Disgorge the brains well.
2. Cook them in a red-wine court-bouillon prepared in advance and well aromatised.
3. Cut the cooked brains into escalopes.
4. Add a garnish of small cooked mushrooms and small glazed onions.
5. Strain the court-bouillon and reduce it.
6. Thicken the reduced court-bouillon with beurre manié.
7. Pour it over the brains and dress in a timbale.
8. Finish with small heart-shaped croûtons fried in butter.