Cervelle à la Maréchale (Breaded Calf's Brains with Truffle and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brain
- the elements for breading à l'anglaise
- clarified butter
- fine slices of truffle
- asparagus tips
Instructions
- Cut the poached brain into escalopes.
- Bread the escalopes à l'anglaise.
- Sauté them in clarified butter.
- Dress them in a turban, with a fine slice of truffle on each escalope.
- Garnish the middle with asparagus tips bound with butter.