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Cervelle a la Beaumont

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Brown sauce
  2. Forcemeat
  3. a slice of truffle
  4. Cut

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut the brains into slices;
  2. on each slice put a layer of gratin force-meat (No.
  3. 202) prepared from foie gras and softened by means of a little cold, brown sauce, and a slice of truffle.
  4. Reconstruct the brains by putting the coated slices together again.
  5. Roll some puff-paste remains into a galette one-fifth of an inch thick, the diameter of which should be in proportion to the size of the brains under treatment.
  6. Put the brains in the middle of the galette, and cover them with the same forcemeat as that laid on the slices;
  7. sprinkle with chopped truffles;
  8. moisten the edges of the paste, and draw these over the brains so as to enclose the latter completely.
  9. Gild;
  10. make a slit in the top for the escape of steam, and bake in a hot oven for fifteen minutes.
  11. After taking the pie out of the oven, pour a few tablespoonfuls of Périgueux sauce into the former, and dish on a napkin.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board