Cervelle au Beurre noir (Brains with Black Butter)

Ingredients

• brains
• amourettes (spinal marrow)
• salt
• pepper
• 150 grammes Beurre noir
• 25 grammes parsley leaves
• vinegar

Instructions

1. Cut the brains into escalopes and dish them in a turban on a round dish.
2. Cut the amourettes into pieces and arrange them in the middle.
3. Season with salt and pepper.
4. Throw 25 grammes of parsley leaves into 150 grammes of Beurre noir at the last moment and pour it over.
5. Finish with a dash of vinegar swirled in the burning-hot pan.