Cervelle à la Villeroy (Brains à la Villeroy, Fried)

Ingredients

• brains
• butter
• sauce à la Villeroy
• breading à l'anglaise
• fried parsley
• light sauce Périgueux

Instructions

1. Cut the brains into escalopes raw.
2. Season the escalopes and poach them in butter.
3. Dip them in a sauce à la Villeroy and let them cool.
4. Bread them à l'anglaise.
5. Fry at the last moment.
6. Dress on a napkin with a bouquet of fried parsley.
7. Serve separately a light sauce Périgueux.