cookbooks

No. 122. Marinata Di Cervello Alla Villeroy (calf's Brains) Recipe

[History of the Recipe]
Marinata Di Cervello Alla Villeroy, also known as calf's brains Villeroy, is a unique and flavorful dish that has been enjoyed for centuries. Its origins can be traced back to the 18th century, where it was created and popularized by the renowned French chef Louis-François-Alexandre Villeroy. Villeroy, a pioneer in culinary arts, introduced this dish as part of his elaborate and innovative menu.

[Fun Facts]
- Calf's brains have been a delicacy in many cultures throughout history. They are known for their delicate texture and rich, creamy flavor.
- The use of Bechamel sauce in this recipe adds a velvety and smooth consistency to the dish, enhancing the overall taste.
- The technique of forming the brains into little balls and wrapping them in a thin layer of forcemeat of fowl gives the dish an enticing visual appeal.
- The use of pasta marinate, a type of batter made with flour and eggs, adds a crispy and golden exterior to the dish.

[Recipe: Marinata Di Cervello Alla Villeroy]

Ingredients:
- Calf's brains
- Stock (preferably beef or chicken)
- Bechamel sauce (No. 3)
- 3 eggs (yolks only)
- 1 ounce of butter
- Juice of a lemon
- Forcemeat of fowl
- 1 dessert-spoonful of flour
- Pasta marinate (No. 17)
- Vegetable oil for frying

Instructions:
1. Start by boiling the calf's brains in a pot of good stock. This will help to remove any impurities and enhance the flavor. Once boiled, remove the brains, wipe them well, and cut them up into small pieces.

2. In a separate saucepan, reduce a pint of Bechamel sauce (No. 3). This can be done by simmering the sauce over low heat until it thickens slightly. Bechamel sauce is a versatile sauce made with butter, flour, and milk. Once reduced, add the yolks of three eggs, an ounce of butter, and the juice of a lemon to the sauce.

3. Bring the Bechamel sauce to a boil, then add the cut-up calf's brains. Allow the mixture to cool down, ensuring that the brains are fully coated with the sauce.

4. Meanwhile, prepare the forcemeat of fowl by combining the minced fowl meat with a dessert-spoonful of flour. Roll out the forcemeat mixture on a floured surface until it is very thin. Divide the mixture into small portions.

5. Take each portion of the forcemeat and wrap it around a ball of the brain mixture. Ensure that each ball is fully enclosed within the forcemeat.

6. Dip the wrapped brain balls into a pasta marinate (No. 17), ensuring that they are fully coated. Pasta marinate is a batter made with flour and eggs, providing a crispy texture when fried.

7. Heat vegetable oil in a frying pan or deep fryer. Fry the brain balls until they turn a golden brown color. Remove them from the oil and place them on a paper towel to drain excess oil.

8. Serve the Marinata Di Cervello Alla Villeroy as an appetizer or main course. They can be enjoyed hot or at room temperature.

[Similar Dishes]
If you enjoyed Marinata Di Cervello Alla Villeroy, you may also enjoy other dishes that feature calf's brains as the main ingredient. Here are a few similar dishes you might explore:

1. Tête de Veau: This classic French dish consists of calf's head, including the brain and other meat, cooked and served with a flavorful sauce.

2. Cervelle de Veau Meunière: In this dish, calf's brains are gently pan-fried in butter and served with a tangy lemon and caper sauce. It is a simple and elegant preparation that highlights the delicate flavor of the brains.

3. Bulgarian Tzarevo Brains: A traditional Balkan dish, the calf's brains are boiled, sliced, and then cooked with mushrooms, onions, and a variety of spices.

These dishes offer an opportunity to further explore the unique flavors and textures of calf's brains, adding variety to your culinary repertoire.

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