960 Cervelles Robert

Method

Use lamb or mutton brains; soak them well in running cold water to extract the blood. Remove the membranes then poach the brains in a Courtbouillon. Cool, cut into small slices, trim them neatly and arrange in raviers. Cover with Mustard and Cream Sauce containing a purée of the trimmings of brain and a very fine Julienne of white of celery.

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