Cervelle à la Sainte-Menehould (Grilled Calf's Brains in Caul with Sauce Villeroy)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brain
- sauce Villeroy
- raw mushrooms
- very fine and very supple caul
- crumb of bread
- melted butter
Instructions
- Cut the poached brain into escalopes.
- Add to a sauce Villeroy half its weight of raw mushrooms, chopped and pressed.
- Dip the escalopes in this sauce and let them cool.
- Wrap the sauced escalopes in very fine and very supple caul.
- Sprinkle with crumb of bread and moisten with melted butter.
- Grill gently.