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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
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    INSIDE VEAL LEG CUTLET FOR SCALLOPINI

    INSIDE VEAL LEG CUTLET FOR SCALLOPINI

    $8.99 /lb

    GRAIN FED 19.82/kg

    LEAN GROUND VEAL

    LEAN GROUND VEAL

    $4.99 /lb

    GRAIN FED 11.00/kg


  • court bouillon
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    CAMPBELL'S READY TO USE BROTHS

    CAMPBELL'S READY TO USE BROTHS

    $1.99 ea

    900 ml SELECTED VARIETIES

    IMAGINE SOUP OR BROTH

    IMAGINE SOUP OR BROTH

    $3.99 ea.

    500 ml - 1 L SELECTED VARIETIES


  • adequate water
  • 1
    bay leaf

  • pinch thyme
  • 5
    peppercorns
  • 1
    onion, quartered
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    Flyer Deal  (1)
    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

  • 1
    carrot
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    Bolthouse FARMS MINI CARROTS

    Bolthouse FARMS MINI CARROTS

    $3.77 ea.

    907 g PRODUCT OF U.S.A.

  • 1
    stalk celery

  • Vinaigrette
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    SAVE $5.99
    RAW FOODZ SALAD DRESSING

    RAW FOODZ SALAD DRESSING

    250 ml SELECTED VARIETIES

    KRAFT SALAD DRESSINGS

    KRAFT SALAD DRESSINGS

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    SELECTED SIZES SELECTED VARIETIES

  • 1 cup
    (250 mL)
    peanut oil
  • 2 Tbsp.
    (30 mL)
    shallots
  • 2 Tbsp.
    (30 mL)
    white wine
  • 2 Tbsp.
    (30 mL)
    white wine vinegar
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    UNICO RED OR WHITE WINE VINEGAR

    UNICO RED OR WHITE WINE VINEGAR

    $1.79 ea.

    500 ml SELECTED VARIETIES


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

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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