Calf's Brains à la Robert

Name: Calf's Brains à la Robert
Cuisine: France
Ingredients: Calf's or lamb brains; Creamy mustard sauce; Purée of brain trimmings; Fine julienne of celery heart

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Calf's or lamb brains
Creamy mustard sauce
Purée of brain trimmings
Fine julienne of celery heart

Instructions

Thoroughly blanch and clean the calf's or lamb brains. Poach them gently in court-bouillon (aromatic broth), then cool completely.
Slice the cooled brains into escalopes (thin cutlets) and trim them neatly. Arrange on serving platters.
Cover with Sauce Moutarde à la Crème (creamy mustard sauce), enhanced with a purée made from the brain trimmings that has been passed through a fine sieve, and garnished with a very fine julienne of celery heart.