Calves' Brains and Mushrooms à la Poulette

Ingredients

• 1 clove Garlic
• 2 tablespoons Butter
• 1/2 pound Mushrooms (Peeled and broken in pieces.)
• 1/4 cup All-purpose flour
• 1/4 teaspoon Mace
• 1/4 teaspoon Paprika
• 1/2 teaspoon Salt
• 1 1/2 cups Chicken stock
• 2 Egg yolks
• 1 tablespoon Lemon juice
• 1 tablespoon Chopped parsley
• 3 Calves' brains (Cooked and cut in dice.)

Instructions

1. 1Finely chop the garlic. In a pan, melt 2 tablespoons of butter over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant. Add the mushrooms and cook until softened, about 5 minutes.
2. 2Stir in 1/4 cup of flour and cook for 1 minute, stirring constantly. Add 1/4 teaspoon of mace, 1/4 teaspoon of paprika, 1/2 teaspoon of salt, and 1 1/2 cups of chicken stock. Bring to a simmer and cook for 5-6 minutes, or until the sauce has thickened slightly.
3. 3Remove the pan from the heat. Whisk in the yolks of 2 eggs, 1 tablespoon of lemon juice, and 1 tablespoon of chopped parsley. Gently fold in the cooked and diced calves' brains. Serve immediately in timbale cases or on croustades of bread.