Cervelle a la Maréchale
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Clarified butter
- Cut
- Butter
- a slice of truffle
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
- 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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cut the brains into regular slices, one-third of an inch thick;
- treat them à l’anglaise with very fine bread-crumbs, and brown them in clarified butter.
- Dish them in the form of a circle, with a slice of truffle on each, and garnish the centre of the dish with a fine heap of asparagus-heads cohered with butter.
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board