Name: Duxelles Stuffing - Master Chefs
Ingredients: 2 sm Brains, calf, (12 ounces); 1/4 c Vinegar, wine, white (opt); 1 Bay leaf; 2 tb Butter, unsalted; 2 1/2 c Mushrooms, thinly sliced; Pepper, ground (to taste); 2 tb Shallot, chopped; 2 tb Parsley, chopped

Every time we look at the cross, Christ seems to say to us, 'I am here because of you. It is your sin I am bearing, your curse I am suffering, your debt I am paying, your death I am dying.' Nothing in history or in the universe cuts us down to size like the cross. All of us have inflated views of ourselves, especially in self-righteousness, until we have visited a place called Calvary. It is there, at the foot of the cross, that we shrink to our true size.

John Stott

CATEGORY	CUISINE	TAG	YIELD
		Basics, Masterchefs, New york, L	6	Servings

INGREDIENTS

2	sm	Brains, calf, (12 ounces)
1/4	c	Vinegar, wine, white (opt)
1		Bay leaf
2	tb	Butter, unsalted
2 1/2	c	Mushrooms, thinly sliced
		Pepper, ground (to taste)
2	tb	Shallot, chopped
2	tb	Parsley, chopped

INSTRUCTIONS

For Duxelles Stuffing:
======================
Soak the calf brains in a bowl of cold water with 2 tablespoons
of vinegar about 30 minutes.  Drain and carefully remove as much of
the membrane and veins as possible from the brains.  Set aside.  In a
small saucepan, combine 3 cups of cold water, the remaining 2
tablespoons of vinegar, a little salt and bay leaf.  Bring to a boil,
and simmer for 10 minutes.  Gently add the brains and immediately
remove the pan from the heat.  Let the brains sit in the liquid,
covered, for 8 minutes, then transfer them with a slotted spatula to a
small bowl.  Set aside.
Heat 2 tablespoons of butter in a large skillet over medium-high
heat.  Add mushrooms, sprinkle with salt and black pepper, and stir
until nearly dry, about 8 minutes.  Add the shallot and cook for 2
minutes longer.  Add cooked brains, and stir, breaking up the brains,
until mixture is almost pureed.  Add 1/4 cup of reserved Veal Stock
to the mixture and simmer briefly until thick.  Remove from the heat,
stir in parsley and adjust seasoning.  Cool mixture completely, then
chill, covered.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:   Andre Soltner, Lutece Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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