Coquille de Cervelle au Gratin

Ingredients

• Duchesse potato mixture, for the border
• Sauce Duxelles
• brain, poached and cut in escalopes
• Cooked mushrooms, in broad slices, plus small whole ones
• Breadcrumbs
• Melted butter
• Chopped parsley
• Lemon juice

Instructions

1. Edge the shells with a border of Duchesse potato mixture.
2. Mask the bottom with a little sauce Duxelles.
3. Arrange on it escalopes taken from a poached brain, with a few broad slices of cooked mushroom, and place a small mushroom in the middle.
4. Cover with a slightly thick sauce Duxelles.
5. Dust with breadcrumbs, sprinkle with melted butter, and gratinate in a hot oven.
6. On taking them from the oven, scatter a little chopped parsley and squeeze a few drops of lemon juice over.