Sheeps Brains En Matelote (an Entree).

Welcome to the Sheeps Brains En Matelote recipe web page which brings you the recipe for the dish, as well as the recipes for the two sauces as well as the recipe for the stock. If you are thinking of making this dish you might want to consider just how many animals need to be killed to achieve this offal dish

Ingredients

6 sheep’s brains,
vinegar,
salt,
a few slices of bacon,
1 small onion,
2 cloves,
a small bunch of parsley,
sufficient stock or weak broth to cover the brains,
1 tablespoonful of lemon-juice,
matelote sauce, No. 512 (see below)

Directions

Detach the brains from the heads without breaking them, and put them into a pan of warm water; remove the skin, and let them remain for two hours. Have ready a saucepan of boiling water, add a little vinegar and salt, and put in the brains. When they are quite firm, take them out and put them into very cold water. Place 2 or 3 slices of bacon in a stewpan, put in the brains, the onion stuck with 2 cloves, the parsley, and a good seasoning of pepper and salt; cover with stock, or weak broth, and boil them gently for about 25 minutes. Have ready some croûtons; arrange these in the dish alternately with the brains, and cover with a matelote sauce, No. 512, to which has been added the above proportion of lemon-juice.

Time.—25 minutes. Average cost, 1s. 6d.

Sufficient for 6 persons.

Seasonable at any time.

Sauce a la Matelote, for Fish. 512.

Ingredients

1/2 pint of Espagnole No. 411 (see below)
3 onions,
2 tablespoonfuls of mushroom ketchup,
1/2 glass of port wine,
a bunch of sweet herbs,
1/2 bay-leaf,
salt and pepper to taste,
1 clove,
2 berries of allspice,
a little liquor in which the fish has been boiled,
lemon-juice,
anchovy sauce.

Directions

Sauce for Sheeps Brains En Matelote (an Entree)

Slice and fry the onions of a nice brown colour, and put them into a stewpan with the Espagnole, ketchup, wine, and a little liquor in which the fish has been boiled. Add the seasoning, herbs, and spices, and simmer gently for 10 minutes, stirring well the whole time; strain it through a fine hair sieve, put in the lemon-juice and anchovy sauce, and pour it over the fish. This sauce may be very much enriched by adding a few small quenelles, or forcemeat balls made of fish, and also glazed onions or mushrooms. These, however, should not be added to the matelote till it is dished.

Time.—10 minutes. Average cost, 1s. 6d.

Seasonable at any time.

Note.—This sauce originally took its name as being similar to that which the French sailor (matelot) employed as a relish to the fish he caught and ate. In some cases, cider and perry were substituted for the wine. The Norman matelotes were very celebrated.

Espagnole, Or Brown Spanish Sauce 411.

Ingredients

2 slices of lean ham,
1 lb. of veal,
1–1/2 pint of white stock, No. 107(see below)
2 or 3 sprigs of parsley,
1/2 a bay-leaf,
2 or 3 sprigs of savoury herbs,
6 green onions,
3 shalots,
2 cloves,
1 blade of mace,
2 glasses of sherry or Madeira,
thickening of butter and flour.

Directions

Sauce for Sheeps Brains En Matelote (an Entree)

Cut up the ham and veal into small square pieces, and put them into a stewpan. Moisten these with 1/2 pint of the stock No. 107, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it. Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour. Strain and skim off every particle of fat, and when required for use, thicken with butter and flour, or with a little roux. Add the wine, and, if necessary, a seasoning of cayenne; when it will be ready to serve.

Time.—1–1/2 hour.

Average cost, 2s. per pint.

Note.—The wine in this sauce may be omitted, and an onion sliced and fried of a nice brown substituted for it. This sauce or gravy is used for many dishes, and with most people is a general favourite.

White Stock. 107
(To be Used in the Preparation of White Soups.)

Ingredients

Stock for Sheeps Brains En Matelote (an Entree)

4 lbs. of knuckle of veal,
any poultry trimmings,
4 slices of lean ham,
1 carrot,
2 onions,
1 head of celery,
12 white peppercorns,
1 oz. of salt,
1 blade of mace,
1 oz. butter,
4 quarts of water.

Directions

Sheeps Brains En Matelote (an Entree)

Cut up the veal, and put it with the bones and trimmings of poultry, and the ham, into the stewpan, which has been rubbed with the butter. Moisten with 1/2 a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a very fine hair sieve, it will be ready for use.

Time.—5–1/2 hours. Average cost, 9d. per quart.

Note.—When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey has been boiled, is an excellent addition to all white stock or soups.

Sheeps Brains En Matelote (an Entree)




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