Coquille de Cervelle à la Parisienne (Brains in Shells, Parisian Style)

Name: Coquille de Cervelle à la Parisienne (Brains in Shells, Parisian Style)
Cuisine: France
Ingredients: brains; sauce Allemande; mushrooms; truffle; butter (for the sauce); egg wash (for gilding the border); border as for the preceding Coquille

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

brains
sauce Allemande
mushrooms
truffle
butter (for the sauce)
egg wash (for gilding the border)
border as for the preceding Coquille

Instructions

Border the shells as for the preceding Coquille, gild the border and colour it in the oven.
Coat the bottom of the shells with a little sauce Allemande.
Garnish with thin escalopes of brain.
Arrange a few slices of mushroom and of truffle on them in a crown and set a small mushroom in the middle.
Cover with buttered sauce Allemande and glaze briskly.