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Calf Brains with Nutty Vinaigrette https://www.metro.ca/userfiles/image/recipes/cervelle-veau-vinaigrette-noix-1589.jpg PT30M PT30M PT1H00M
Clean the brains in cold water and remove the external membranes. Mix the ingredients for the court bouillon. Add a bit of salt and bring to a boil. Add the brains and simmer for 10 minutes. Set aside. Sauté the shallots in a skillet, in 2 Tbsp. of oil. Deglaze with wine. Add the vinegar, thyme and nuts. Simmer for 1 or 2 minutes. Add the remaining oil and heat slowly. Adjust the seasoning. Cut the brains into pieces and toss with the vinaigrette. Serve.
4
1 1/4 lb (570 g) calf brains court bouillon adequate water 1 bay leaf pinch thyme 5 peppercorns 1 onion, quartered 1 carrot 1 stalk celery Vinaigrette 1 cup (250 mL) peanut oil 2 Tbsp. (30 mL) shallots 2 Tbsp. (30 mL) white wine 2 Tbsp. (30 mL) white wine vinegar pinch thyme 3 Tbsp. (45 mL) grilled chopped nuts
Calf Brains with Nutty Vinaigrette

Calf Brains with Nutty Vinaigrette

Rate this recipe
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  • Lactose-free
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/4 lb
    (570 g)
    calf brains

  • court bouillon

  • adequate water
  • 1
    bay leaf

  • pinch thyme
  • 5
    peppercorns
  • 1
    onion, quartered
  • 1
    carrot
  • 1
    stalk celery

  • Vinaigrette
  • 1 cup
    (250 mL)
    peanut oil
  • 2 Tbsp.
    (30 mL)
    shallots
  • 2 Tbsp.
    (30 mL)
    white wine
  • 2 Tbsp.
    (30 mL)
    white wine vinegar

  • pinch thyme
  • 3 Tbsp.
    (45 mL)
    grilled chopped nuts

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Clean the brains in cold water and remove the external membranes.

Mix the ingredients for the court bouillon. Add a bit of salt and bring to a boil.

Add the brains and simmer for 10 minutes. Set aside.

Sauté the shallots in a skillet, in 2 Tbsp. of oil.

Deglaze with wine.

Add the vinegar, thyme and nuts.

Simmer for 1 or 2 minutes.

Add the remaining oil and heat slowly.

Adjust the seasoning.

Cut the brains into pieces and toss with the vinaigrette.

Serve.

Source : Chef José Trottier

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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