2205 Matelote de Cervelle

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Use well soaked and cleaned brains, free of all blood. Cook them in Red Wine Court-bouillon well flavoured with herbs and vegetables and prepared in advance.

Cut the cooked brains into thick slices, place in a timbale and add a garnish of small cooked mushrooms and glazed button onions. Pass the Courtbouillon through a fine strainer into a pan, reduce it, thicken with a little Beurre Manié and pour over the brains.

Serve surrounded with small heart-shaped Croûtons of bread fried in clarified butter.