Vol-au-Vent de Cervelle (Vol-au-Vent of Calf's Brains)

Ingredients

• 4 decilitres sauce Allemande
• 500 grammes brain
• 12 quenelles of ordinary godiveau
• a little mushroom cooking liquor
• 125 grammes very small cooked mushrooms
• 15 slices of truffle
• 1 vol-au-vent crust

Instructions

1. Swell the quenelles of ordinary godiveau with a little mushroom cooking liquor.
2. Combine in the sauce Allemande the escaloped poached brain, the quenelles, the very small cooked mushrooms and the slices of truffle.
3. Pour into a vol-au-vent crust.
4. Decorate the top with a crown of slices of truffle and dress on a napkin.