Cervelle à la Zingara (Sautéed Calf's Brains with Ham, Zingara Garnish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brain
- seasoning
- flour
- clarified butter
- ovals of raw lean ham
- garniture à la Zingara
Instructions
- Blanch the brain only, and cut it into thick escalopes.
- Season the escalopes, pass them through flour and sauté them in clarified butter.
- Sauté ovals of raw lean ham in butter.
- Dress the escalopes in a turban, setting an oval of ham between each one.
- Arrange a garniture à la Zingara in the middle.