1290—Cervelle à la Beaumont

Cut the brains into slices; on each slice put a layer of gratin force-meat (No. 202, Gratin Forcemeat for Ordinary Hot, Raised Pies) prepared from foie gras and softened by means of a little cold, brown sauce, and a slice of truffle. Reconstruct the brains by putting the coated slices together again.

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. Put the brains in the middle of the galette, and cover them with the same forcemeat as that laid on the slices; sprinkle with chopped truffles; moisten the edges of the paste, and draw these over the brains so as to enclose the latter completely.

Gild; make a slit in the top for the escape of steam, and bake in a hot oven for fifteen minutes. After taking the pie out of the oven, pour a few tablespoonfuls of Périgueux sauce into the former, and dish on a napkin.