Brain Dumplings as Soup Garnish

For the brain dumplings as a soup garnish, sauté the shallots or onion in butter, poach the brains in lightly salted water (or milk/water).

Let cool and cut into small cubes, stir butter and yolk until fluffy, add breadcrumbs, flour and finally chopped brains. Season to taste.

Chill the mixture for about 1 hour, then form small dumplings.

Put into boiling salted water (or boiling water from the brains) and cook for about 6 to 8 minutes below boiling point, depending on size.

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