2204 Marinade de Cervelle

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the raw brains into slices and marinate as for Fritot d’Amourettes; egg and breadcrumb and deep fry in hot fat when required.

Drain well and serve arranged on a serviette garnished with fried parsley and accompanied with Sauce Tomate.

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