Cervelle à la Montrouge (Calf's Brains with Mushroom Purée in a Flan Crust)

Ingredients

• brain
• mushroom purée
• an oval flan crust of proportionate size
• mushrooms
• sauce Béchamel
• sauce Mornay

Instructions

1. Cut the poached brain into escalopes and reform it, masking the escalopes with mushroom purée.
2. Garnish the bottom of an oval flan crust of proportionate size with an émincé of mushrooms bound with sauce Béchamel.
3. Dress the brain in the crust.
4. Nappe it with sauce Mornay and glaze briskly.
5. Dress on a napkin.