Cervelle au Beurre noisette (Brains with Nut-Brown Butter)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brains
- amourettes (spinal marrow)
- salt and pepper (seasoning)
- 150 grammes butter
- chopped parsley
- lemon juice
Instructions
- Cut the brains into escalopes and cut the amourettes into pieces; dish them as for the Cervelle au Beurre noir.
- Season.
- Cover with 150 grammes of butter cooked to the noisette stage.
- Finish with chopped parsley and a dash of lemon juice squeezed over the brains.