Cervelle à la Robert (Brains à la Robert)

Ingredients

• sheep's or lamb's brains
• court-bouillon
• sauce Moutarde à la Crème
• white of celery

Instructions

1. Disgorge the brains well and remove the membranes.
2. Poach them in court-bouillon and let them cool.
3. Cut them into escalopes, trim these and arrange them on raviers.
4. Pass the trimmings through a sieve to a purée and add it to a sauce Moutarde à la Crème, together with a very fine julienne of white of celery.
5. Cover the escalopes with this sauce.