Chamois and Venison Brain Bread
Ingredients:
500 g brains (2/3 chamois, 1/3 venison), 120 g butter, 4 eggs, salt, pepper, nutmeg.
225 g thick béchamel sauce (made with 100 g flour, 3 egg yolks, 75 g melted butter, 2 pinches salt, 2 pinches pepper, dash of grated nutmeg, 2 dl milk).
First, prepare the brains: disgorge, clean, and cut into cutlets. Steam them in butter until tender.
While steaming, prepare a thick béchamel sauce. Blend in the flour, egg yolks, and melted butter. Season with salt, pepper, and nutmeg, then gradually stir in boiling milk. Cook over heat for 5 minutes to thicken. Allow to cool.
Purée the steamed brains in a blender. Incorporate 120 g butter, 225 g seasoned thick béchamel, and add the 4 eggs one by one. Pass through a fine sieve and mix until well bound.
Optional enhancement: Fold in 50 g thinly sliced fresh raw truffles and a salpicon of chamois tongue and venison (100 g total, equal parts).
To cook, butter a charlotte mold and pour in the mixture. Poach in a bain-marie for 30-40 minutes. Rest for 10 minutes, then unmold onto a serving dish. Serve with supreme mushroom sauce.
Source: Small and Large Dishes at Denoël
