Duxelles Stuffing For Medaillons De Veau En Croute

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
A rich, savory mushroom and calf brain paste perfect for encasing tender veal medallions.
Duxelles Stuffing for Medaillons De Veau en Croute recipe image
Duxelles Stuffing for Medaillons De Veau en Croute recipe image
Print Recipe

Duxelles Stuffing For Medaillons De Veau En Croute

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 134.7

Description

This sophisticated stuffing elevates traditional French cuisine by combining earthy mushrooms with the luxurious texture of calf brains. The duxelles base provides a deep, umami-rich foundation, while the gently poached brains add a creamy, delicate richness that binds the mixture together. Finely chopped shallots and fresh parsley brighten the flavor profile, cutting through the richness with aromatic freshness. Ideal for stuffing into medallions de veau before wrapping in pastry, this filling offers a decadent contrast to the crisp outer crust. It is a classic component for special occasion dinners, requiring careful preparation but rewarding with an elegant, restaurant-quality result. The texture should be smooth yet substantial, ensuring the veal remains moist and flavorful throughout the baking process.

Ingredients

Directions

  1. Soak the calf brains in a bowl of cold water with 2 tablespoons of vinegar for 30 minutes to clean and firm them.
  2. Drain the brains and carefully remove all membranes and veins under cold running water.
  3. In a small saucepan, combine 3 cups of cold water, the remaining 2 tablespoons of vinegar, a pinch of salt, and the bay leaf.
  4. Bring the water mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Gently lower the cleaned brains into the simmering liquid and immediately remove the pan from the heat.
  6. Cover the pan and let the brains sit in the hot liquid for 8 minutes to poach gently.
  7. Transfer the poached brains to a small bowl using a slotted spatula and set aside to cool slightly.
  8. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
  9. Add the thinly sliced mushrooms, sprinkle with salt and black pepper, and saut&# 195;© until nearly dry and browned, about 8 minutes.
  10. Add the chopped shallots to the skillet and cook for 2 minutes longer until softened.
  11. Add the cooked brains to the mushroom mixture and stir, breaking up the brains until the mixture is almost pureed.
  12. Add 1/4 cup of reserved veal stock to the skillet and simmer briefly until the mixture thickens.
  13. Remove from heat, stir in the chopped parsley, and adjust seasoning with salt and pepper to taste.
  14. Allow the stuffing to cool completely before chilling, covered, until ready to use.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 134.7kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 4.1g21%
Cholesterol 16.1mg6%
Sodium 52.9mg3%
Total Carbohydrate 18.8g7%
Dietary Fiber 6.5g26%
Sugars 0.0g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bay, boiling, brains, butter, calf, chopped, croute, duxelles, ground, leaf, medaillons, mushrooms, opt, ounces, parsley, pepper, shallot, simmering, sliced, stuffing
Recipe Card powered by WP Delicious