1167 Croûtes à la Champenoise

Method

Cut some round slices of bread from a sandwich loaf 4–5 cm (1¾–2 in) in diameter and cm (¾ in) thick. Cut a line around the top surface of each ¼ cm ( in) from the edge and fry in clarified butter. Empty the insides so as to leave small round cases.

Fill with a mixture of pig’s brains cooked with butter, together with a little chopped onion which has also been cooked in butter, then seasoned with salt and pepper and flavoured with a touch of crushed garlic. Smooth the surfaces with a palette knife, arrange on a serviette on a dish and serve very hot.

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