2497 Cervelle Maréchal

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the cooked brains into thick slices and flour, egg and breadcrumb them. Shallow fry in clarified butter to a golden brown on both sides and arrange overlapping in a circle on a round dish with a nice slice of truffle on each. Fill the centre with buttered asparagus tips.