Chapter XV · Relevés and Entrées · No. 1293
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1293—Cervelle à la Maréchale
Cut the brains into regular slices, one-third of an inch thick; treat them No. 174, Anglaise (for Egg-and-bread-crumbing) with very fine bread-crumbs, and brown them in clarified butter.
Dish them in the form of a circle, with a slice of truffle on each, and garnish the centre of the dish with a fine heap of asparagus-heads cohered with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1293, p. 429. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →