Subrics de Cervelle (Brain Subrics)

Ingredients

• 500 grammes poached brains
• half a decilitre reduced sauce Allemande
• 3 whole eggs
• clarified butter
• sauce Tomate

Instructions

1. Cut 500 grammes of poached brains into fairly large dice.
2. Bind this salpicon with half a decilitre of reduced sauce Allemande and 3 whole eggs.
3. Heat clarified butter strongly in a frying pan.
4. Drop the mixture in by spoonfuls, in the shape of large macaroons.
5. When the underside has coloured, turn them carefully with a palette knife and colour the other side.
6. Dress in a crown on a hot round dish.
7. Serve a sauce Tomate separately.