Chapter XV · Relevés and Entrées · No. 1292
1292—Cervelle au Beurre Noisette
Slice and season the brains as above. Cook the butter until it has acquired a golden colour 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1292, p. 429. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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