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Cervelle de veau à la moelle Recipe

French · Main course · 45 min total

A classic French dish featuring delicate calf brains and rich bone marrow, baked together with a crispy breadcrumb crust.

Ingredients

• 1 pair calf brains (about 1 lb / 450 g)
• 4 pieces bone marrow (about 4 oz / 115 g each)
• 1 lemon, juiced
• 2 tablespoons white vinegar
• 1 tablespoon salt
• 1 bay leaf
• 4 sprigs fresh parsley
• 1/2 cup dry white wine
• 1/4 cup unsalted butter
• 1/2 cup fresh breadcrumbs
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Soak the calf brains in cold water for 1 hour, changing water twice. Drain.
2. In a large bowl, combine 4 cups cold water, lemon juice, vinegar, and 1 tablespoon salt. Add brains and refrigerate for 2 hours to firm up.
3. Preheat oven to 400°F (200°C).
4. Remove brains from marinade and rinse under cold water. Gently remove any membranes or blood vessels without breaking the brains.
5. Place brains in a single layer in a buttered baking dish. Add bay leaf, parsley sprigs, and white wine. Dot with 2 tablespoons butter.
6. Bake for 15 minutes, basting once with pan juices.
7. Meanwhile, place bone marrow pieces in a small saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 2 minutes. Drain and set aside.
8. Remove brains from oven. Arrange marrow pieces around brains. Sprinkle with breadcrumbs and remaining 2 tablespoons butter cut into small pieces.
9. Return to oven and bake for 10 minutes more, until breadcrumbs are golden and marrow is heated through.
10. Sprinkle with chopped parsley, season with salt and pepper, and serve immediately.

Tips

• Soaking the brains in acidulated water firms them up, making them easier to handle.
• Bone marrow can be removed from the bones by gently pushing it out with a finger after soaking in warm water.
• Leftovers can be stored in the refrigerator for up to 2 days, but best enjoyed fresh.

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