Veal Brain Riette
6 servings
20 minutes
Veal brain riette is a French dish that is an appetizer with pieces of the key element. The consistency of a properly prepared riette resembles a heterogeneous pate, and the taste promises an unforgettable pleasure . Riette began to be prepared in the Middle Ages, when ingredients such as veal brains, offal and other offal were especially popular. Honore de Balzac and Francois Rabelais adored this dish. They believed that it could well compete with expensive truffles . In France, gastronomic festivals and holidays are held in honor of this delicacy. In this recipe, brains are stewed in butter with star anise, onions, thyme and white wine. The finished riette can be seasoned with lemon and add a creamy note of sour cream. This dish can be prepared without not only from veal brains, but also from salmon with almonds or cottage cheese, mackerel with prunes, as well as other, at first glance, unthinkable combinations.
1
Chop calf brains and onion finely.
- Calf brains: 600 g
- Onion: 100 g
2
In a large skillet, melt butter and sauté onion with star anise and thyme for five minutes, then add wine and reduce it over high heat by about three-quarters.
- Melted butter: 50 g
- Onion: 100 g
- Anise (star anise): 1 piece
- Thyme: 3 stems
- Dry white wine: 100 ml
3
Add the brains to the pan and stew them with onions for five to seven minutes, then season with salt and pepper to taste. Remove the pan from heat.
- Calf brains: 600 g
- Onion: 100 g
- Salt: to taste
- Ground white pepper: to taste
4
Let the brains cool down a bit, remove the star anise and thyme sprigs, mix with sour cream, transfer to a glass or ceramic dish, and send to the refrigerator for a few hours.
- Anise (star anise): 1 piece
- Thyme: 3 stems
- Sour cream 20%: 200 g