Croûtes à la Champenoise (Bread Cases with Pig's Brains)

Ingredients

• pain de mie
• clarified butter
• pig's brains
• butter
• chopped onion
• salt
• pepper
• a point of crushed garlic

Instructions

1. Cut round croûtes of pain de mie 4 to 5 centimetres in diameter and 1 centimetre and a half thick.
2. Cut round them half a centimetre in from the edge.
3. Fry them in clarified butter, then hollow them out to form little round cases.
4. Melt chopped onion in butter beforehand.
5. Cook pig's brains in butter with the onion, season with salt and pepper and lift with a point of crushed garlic.
6. Garnish the croûtes with this, smoothing the surface with the blade of a knife.
7. Dress on a napkin and serve burning hot.