Croûtes à la Champenoise (Champenoise-Style Bread Cases)

Ingredients

• 4 to 5 round bread cases (pain de mie)
• clarified butter
• pork brains (cervelle de porc)
• onion
• salt
• pepper
• 1 small pinch garlic

Instructions

1. Cut round bread cases from pain de mie, each 4 to 5 centimeters in diameter and 1.5 centimeters thick.
2. Cut a border 1 centimeter from the edge and fry in clarified butter, then hollow out to form small round cases.
3. Prepare the filling: cook pork brains in butter. Combine with minced onion that has been softened in butter in advance. Season with salt and pepper, and enliven with a small pinch of pounded garlic.
4. Fill the bread cases with this mixture. Smooth the surface with a knife blade. Arrange on a napkin and serve hot.