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