Mazagran de Cervelle (Brain Ragoût in a Duchesse Potato Case)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- pomme duchesse mixture
- butter
- poached brains
- mushrooms
- truffles
- sauce Allemande
- reduced mushroom cooking liquor
- sauce Tomate
- small Chipolata sausages
Instructions
- Butter an oval or round dish well.
- Pipe on it a border of pomme duchesse mixture as for the Turbot Crème au gratin, but thinner and a little higher.
- Make a ragoût of poached brains cut into escalopes, sliced mushrooms and sliced truffles, bound with sauce Allemande to which reduced mushroom cooking liquor has been added.
- Fill the centre of the border with the ragoût.
- Cover with a thin sheet of pomme duchesse and seal it quickly onto the border.
- Gild the top and decorate it with pomme duchesse details prepared in advance, or simply score it with a fork.
- Colour in a hot oven.
- On removing it from the oven, surround the base with a cordon of sauce Tomate and a crown of small chipolata sausages grilled in advance.