Veal Brain Rillette

Ingredients

• Veal Brains 20 oz
• Onion 5 oz
• Star anise 1 piece
• Thyme 3 stalks
• Ghee 0 oz
• Dry White Wine 5 fl oz
• 20% Sour Cream 5 oz
• Salt to taste
• White Pepper (whole) to taste

Step-by-Step Guide

Step 1

Finely chop the calf brains and onion.

Step 2

In a large skillet, melt the butter and sauté the onion with star anise and thyme for five minutes, then add the wine and reduce it over high heat by about three quarters.

Step 3

Add the brains to the skillet and sauté them with the onions for five to seven minutes, then season with salt and pepper to taste. Remove the skillet from the heat.

Step 4

Let the brains cool slightly, remove the star anise and thyme sprigs, mix with sour cream, transfer to a glass or ceramic dish, and place in the refrigerator for a few hours.