Cervelle en Caisses (Calf's Brains in Cases with Sauce Allemande)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brain
- butter
- mushrooms
- sauce Allemande
- meat glaze
Instructions
- Cut the poached brain into escalopes.
- Arrange them in small buttered and dried cases, alternating with wide slices of mushroom.
- Cover with sauce Allemande.
- Draw a thread of meat glaze over the sauce.