Marinade de Cervelle (Marinated Brains, Fried)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brains
- marinade as for fritot
- breading à l'anglaise
- fried parsley
- sauce Tomate
Instructions
- Cut the brains into escalopes.
- Set them to marinate as for a fritot.
- Bread them à l'anglaise.
- Fry them at the last moment.
- Dress on a napkin with fried parsley.
- Serve a sauce Tomate separately.