Veal Brain in Mushrooms

Clean the mushrooms, twist off the stems and chop them not too finely. Fry the heads in olive oil, lift out and drain. Finely chop the shallots and coarsely chop the parsley. Soak the calf’s brains for a few hours, then peel off the skin under lukewarm water. Bring calf’s brain to a boil in salted lemon water, then simmer in it for 5 minutes. Let cool, place on a towel to drain and then cut into larger pieces. Now butter an ovenproof dish. Place the mushroom heads with the opening facing upwards, season with salt and pepper. Foam the remaining butter, add the brain pieces, the chopped mushrooms, shallots and parsley and roast briefly. Season with salt, pepper and nutmeg. Finally add egg yolk and egg and stir until creamy. Fill the mushroom heads with the mixture, sprinkle with breadcrumbs and drizzle with olive oil. Bake in the preheated oven at 220 °C for about 5 minutes. Serve hot.

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