Parboil the brains as directed above and while still hot put them through a food mill or sieve to make a puree. Puree the bread slices as well, and season with the salt, ginger, and a few grinds of pepper. Combine with the lightly beaten eggs and fill 6 buttered timbale molds or one 6-cup mold. Cover, and steam in hot water 40 to 45 minutes. Unmold on a hot platter and serve with a Hollandaise or mushroom sauce.
Wine Pairing(s)
Louis Jadot 'Macon-Villages' Chardonnay
Little Black Dress Chardonnay
Hook & Ladder Chardonnay
Mike Ditka Chardonnay
Rutherford Hill Rose of Merlot
Christian Moreau 'Les Clos' Chablis Grand Cru
Foley 'Rancho Santa Rosa' Chardonnay
Lucas & Lewellen Chardonnay
Cline Cellars Pink Truck
Domaine de Nizas Rose
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