2500 Vol-au-Vent de Cervelle

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 4 dl (14 fl oz or U.S. cups) Sauce Allemande in a pan and carefully mix in 500 g (1 lb 2 oz) cooked brains cut in smallish pieces; 12 Quenelles of ordinary Godiveau poached and swollen in mushroom cooking liquor; 125 g ( oz) very small, White cooked mushrooms and 15 slices of truffle.

Heat very carefully and pour into a sufficiently large Vol-au-vent case, decorate the top with a circle of slices of truffle and present on a serviette on a round dish.