Terrine of calf's brains
2.6k 1 минут 20 порции
Today I propose You try is not very an ordinary the pate of the brain. It is inherent in the kind of fat, but in addition with butter pate becomes a truly mouth-watering consistency. Thanks to the crackers pate takes on the density, and the pepper adds spice. The smaller ground will crackers, the milder it gets dish.
Ingredients for Terrine of calf's brains
- Beef brains - 500 g
- Butter - 2 tbsp
- Sour cream - 70 g
- Onion - 1 piece
- Bread crumbs - 5 tbsp
- Salt - 1 tbsp
- Black pepper - 1/2 tsp.
- Nutmeg - 1/4 tsp
- Water - 2 l
Step by step instruction of cooking Terrine of calf's brains
Veal (pork, beef) brains to remove the tape. Veal (pork, beef) brains soak in cold water for a day. Leave in a cool place. Every 0.5-2 hours to change the water. Importantly, the product was purified from blood stains and became white. At night you can leave in the fridge.
When the ducts cleared and the product will become clean and smooth, you can start cooking.
Immerse the product in salted boiling water and cook for 10-15 minutes. Drain in a colander and give water to drain.
Onion peel, wash, dry and grate into a puree. In a saucepan, dissolve butter, add salt to taste, ground black pepper, ground nutmeg, sour cream, onion puree and ground crackers. Mix and heat, stirring occasionally.
Boiled veal (pork, beef) brains warm or hot blend with an immersion blender and mix with sugar-butter mixture.
Put the paste in a saucepan and heat 5 minutes, stirring with a wooden spoon in a water bath.
Molds grease with oil, sprinkle with bread crumbs. To put the pate in the ramekins, sprinkle with melted butter and sprinkle with breadcrumbs on top. A large number, I baked in large forms and poured (not sprinkled) the pate with melted butter.
Bake in the oven for 25-30 minutes on medium heat.
The dish is hearty, sweet and delicious!
It goes well in any sandwich with an abundance of greens: lettuce, Basil, cilantro, dill, parsley, arugula, tomatoes, hot pepper, garlic croutons.