2498 Cervelle Montrouge

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 re-form, coating each slice with a little cooked purée of mushrooms.

Have prepared a cooked flan case of a size proportionate to the brains, coat the bottom of it with a mixture of sliced cooked mushrooms mixed with Sauce Bechamel and arrange the brains on top.

Coat with Sauce Mornay and gratinate quickly.

Serve on a serviette on a suitable dish.