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CERVELLES - Defined with Recipes

CERVELLES—French name for animal brains, for recipes, see "brains".

BRAINS WITH TOMATOED BÉARNAISE SAUCE.

Skin some brains, that is, remove carefully the membrane that covers them without breaking the brain ; soak them in cold water for two hours, then plunge them into boiling water, only to stiffen; drain and cook them for twelve minutes in a good white wine mirepoix, and arrange them on a dish. Cover with a tomatoed Béarnaise sauce.

Cervelles Recipes

CERVELLE AU BEURRE NOIR

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.

CERVELLE AU BEURRE NOISETTE

Slice and season the brains as above. Cook the butter until it has acquired a golden color and exhales a nutty smell; pour it over the brains, and finish with a few drops of lemon juice and a pinch of chopped parsley.

CERVELLE à la MARECHALF

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 center of the dish with a fine heap of asparagus-heads cohered with butter.

CERVELLE à la POULETTE

Prepare half a pint of poulette sauce, combined with three oz. of small, cooked, and very white mushrooms.

Add the brains, cut into slices; toss them gently in the sauce, taking care lest they break; dish them in a timbale, and sprinkle with a pinch of chopped parsley.

CERVELLE à la VILLEROY

Cut the raw brains into slices; season them, and poach them in butter.
Dip the slices into an almost cold Villeroy sauce, in such wise as to cover them with a thick coating of it. Leave to cool, and treat them à l'anglaise. Set to cook for a few minutes before serving, and dish on a napkin with fried parsley.

Serve a light Périgueux sauce separately.

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Vintage Culinary Terms - "C"