Cervelle au Beurre Noir
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- two oz. of butter
- a pinch of parsley pluches
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
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- Slice the brains;
- set the slices on a dish, and season them with salt and pepper.
- Cook two oz.
- of butter in the frying-pan until it is slightly blackened;
- throw therein a pinch of parsley pluches, and sprinkle the brains with this butter.
- Pour a few drops of vinegar into the burning frying-pan, and add it to the brains.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board