Chapter XV · Relevés and Entrées · No. 1291
1291—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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1291, p. 429. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →