RECIPES > Starters - Cervelle en matelote An old Beaujolais recipe. Ingredients 1 beef brain 2 veal brains or 6 sheep brains 1/4l of Beaujolais 1 onion A bouquet garni A pinch of salt A pinch of spices 50g of butter 12g of flour. Recipe First make up the stock by gently boiling the wine, herbs, spice and onion for 25 minutes. Leave it to cool. After having soaked it in cold water, remove the skin, filaments and small blood vessels from the brain. Put the brain in the cooking pot. Pour the warm stock over it through a fine sieve. Bring it to the boil cover it and cook it over a very gentle heat to poach, 30 minutes for a beef brain and 15 for a sheep brain. Take out the brain and drain it on a cloth. Reduce the stock to 2 dl at full heat. Bind it with butter. Check the seasoning and pour the sauce over the brain cut into escalopes on a serving dish. Add garnish to your taste: small onions, fried croutons, grilled bacon cubes, mushrooms cooked in butter, ...