Pain de Cervelle à la Villageoise (Brain Loaf à la Villageoise)

Ingredients

• 400 grammes brains
• 100 grammes butter
• 200 grammes Panade à la frangipane
• salt
• pepper
• nutmeg
• 3 eggs
• butter
• Velouté
• cooked mushrooms

Instructions

1. Stew 400 grammes of brains in butter.
2. Pound them in a mortar.
3. Work in 100 grammes of butter, 200 grammes of Panade à la frangipane, and salt, pepper and nutmeg in the proportions used for a forcemeat.
4. Add 3 eggs, one by one.
5. Pass through a fine sieve and smooth the composition with a spatula.
6. Pour into a buttered plain moule à douille.
7. Poach in a bain-marie for 30 to 35 minutes.
8. Let the loaf rest 7 to 8 minutes before turning it out, so that it settles slightly inside.
9. Serve separately a Velouté with sliced cooked mushrooms.