Calf Brain Ragout

Ingredients

• 400 gGehirn
• 1 pcsOnion
• 2 pcsClove
• 1 tspPepper
• 1 tbspVinegar
• 500 mlWater
• 1 tspSalt
• 30 gButter
• 1 tbspFlour
• 60 mlWhite wine
• 1 pcsLemon
• 2 pcsEgg yolk

Instructions

1. 1

   Preparation and pre-cooking

   • Rinse the calf brain thoroughly under cold water and carefully remove membranes and visible vessels.
   • Put 500 ml water into a pot, add the peeled onion halved (stick the cloves into the onion if desired), peppercorns, 1 tbsp vinegar and 1 tsp salt.
   • Bring to a simmer and add the brain. Poach gently for 10–15 minutes until tender. Remove and drain; reserve the cooking liquid.
   • Cut the cooked brain into portions or halve, keep warm.
2. 2

   Make the sauce and finish

   • Melt 30 g butter in a pan and add 1 tbsp flour, stirring until lightly golden (roux).
   • Gradually whisk in 200–250 ml of the reserved cooking liquid to form a smooth sauce.
   • Add lemon slices and 60 ml white wine, bring briefly to the boil, then reduce heat.
   • Place the prepared brain into the sauce and warm gently for 2–3 minutes; do not overcook.
   • Beat 2 egg yolks in a bowl. Temper the yolks with a little hot sauce, then stir the mixture back into the pan off the heat, thickening the sauce—do not boil.
   • Season with pepper and salt to taste and serve, optionally garnished with chopped parsley.