Directions:
- Bring the wine and stock to the simmer with the herbs and garlic.
- Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 minutes.
- Allow the brains to cool in the soaking liquid for 20 minutes so they absorb flavor and firm up. Drain them, slice into 1/2 slices and arrange in a serving dish.
- Beat the tomato paste into the cooking stock and boil down rapidly until the liquid is reduced to 1 1/2 cups. Take off the burner and beat in the flour-butter mixture; Back on the burner and bring to a boil, stirring, for 1 minute. Salt and pepper as needed.
- Arrange the carmelized onions and sauteed mushrooms around the brains and strain the sauce over them. Decorate with croutons and parsley. Serve immediately.
- Serve with rice or with parsley potatoes and green beans for a truly french style dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.12 Kcal (1399 kJ) | ||
| Calories from fat | 132.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.76g | 23% | |
|---|---|---|---|
| Cholesterol | 2574.71mg | 858% | |
| Sodium | 230.78mg | 10% | |
| Potassium | 711.44mg | 15% | |
| Total Carbs | 26.01g | 9% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 13.38g | 27% | |
| Vitamin C | 26.9mg | 45% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 100mg | 10% | |
| Amount Per 100 g | |||
| Calories | 78.43 Kcal (328 kJ) | ||
| Calories from fat | 31.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 23% | |
|---|---|---|---|
| Cholesterol | 604.4mg | 858% | |
| Sodium | 54.17mg | 10% | |
| Potassium | 167.01mg | 15% | |
| Total Carbs | 6.11g | 9% | |
| Sugars | 2.21g | 38% | |
| Dietary Fiber | 1.14g | 19% | |
| Protein | 3.14g | 27% | |
| Vitamin C | 6.3mg | 45% | |
| Iron | 0.7mg | 17% | |
| Calcium | 23.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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