Mock Oysters

Name: Mock Oysters
Total time: 1 h
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 200 g veal sweetbread (bries); 1/2 lemon (for the lemon water); 250 g veal; 1 veal brain, cleaned (red veins and membrane removed); 1 small onion, finely chopped; 2 tbsp lard or oil; an egg-sized knob of butter (about 40 g); 1 tbsp flour; 2 anchovy fillets, boned and finely chopped; pinch of pepper; salt; 100 ml cold water; 2 egg yolks; 100 ml cream; butter and breadcrumbs for greasing and dusting the molds; 4 oven-safe scallop shells or small ramekins

Time: 1 hr (about 40 min hands-on)4 servingsapprox. 660 kcal / serving (estimated)approx. 39 g protein / serving

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Method

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Cook the veal sweetbread in water acidulated with lemon for about 15-20 minutes, until tender, then immediately plunge into cold water, so the membrane can be peeled off easily. Once cleaned, cut into small cubes.
Roast the veal in the oven or a pan until tender, let it cool, and cut into cubes.
Braise the cleaned veal brain in lard with the finely chopped onion over medium heat for 8-10 minutes, until it breaks down but doesn't brown.
Melt the butter in a saucepan, add the flour, mix in, then add the finely chopped anchovy and the pepper, and salt it.
Add the cold water, and bring to the boil, stirring constantly, until it thickens into a smooth ragout.
Remove from the heat, stir in the cubed sweetbread and veal, the egg yolks and the cream, then gently fold in the braised veal brain in larger pieces.
Grease the scallop shells or ramekins generously with butter, sprinkle with breadcrumbs, fill with the ragout, and sprinkle a little more butter and breadcrumbs on top.
Place the dishes on a baking tray and bake in a preheated oven at 180°C for 15 minutes, until the top is golden brown, and serve hot, in the dishes.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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