2 Small Brains, calf, (12 ounces)	1 Bay leaf
2 1/2 Cup Mushrooms, thinly sliced	2 Tbl Shallot, chopped
1/4 Cup Vinegar, wine, white (opt)	2 Tbl Butter, unsalted
Pepper, ground (to taste)	2 Tbl Parsley, chopped

For Duxelles Stuffing:
======================

Soak the calf brains in a bowl of cold water with 2 tablespoons
of vinegar about 30 minutes. Drain and carefully remove as much of
the membrane and veins as possible from the brains. Set aside. In a
small saucepan, combine 3 cups of cold water, the remaining 2
tablespoons of vinegar, a little salt and bay leaf. Bring to a boil,
and simmer for 10 minutes. Gently add the brains and immediately
remove the pan from the heat. Let the brains sit in the liquid,
covered, for 8 minutes, then transfer them with a slotted spatula to a
small bowl. Set aside.

Heat 2 tablespoons of butter in a large skillet over medium-high
heat. Add mushrooms, sprinkle with salt and black pepper, and stir
until nearly dry, about 8 minutes. Add the shallot and cook for 2
minutes longer. Add cooked brains, and stir, breaking up the brains,
until mixture is almost pureed. Add 1/4 cup of reserved Veal Stock
to the mixture and simmer briefly until thick. Remove from the heat,
stir in parsley and adjust seasoning. Cool mixture completely, then
chill, covered.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andre Soltner, Lutece Restaurant, New York