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Vol au Vent de Cervelle

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France

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

Ingredients 4 ingredients

  1. Allemande sauce
  2. one oz. of truffle slices
  3. Forcemeat
  4. four oz. of small

Cook safely

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

  • 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. Prepare a vol-au-vent crust, as explained under No.
  2. 2390.
  3. Slice the brains, and put the slices into half-a-pint of Allemande sauce, with twelve quenelles of ordinary forcemeat, poached just before dishing up;
  4. four oz.
  5. of small, cooked mushrooms, and one oz.
  6. of truffle slices, five or six of which should be reserved.
  7. Pour the garnish into the vol au vent;
  8. set upon the latter the reserved slices of truffle, and dish on a folded napkin.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board