1293—Cervelle à la Maréchale

Cut the brains into regular slices, one-third of an inch thick; treat them No. 174, Anglaise (for Egg-and-bread-crumbing) 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 centre of the dish with a fine heap of asparagus-heads cohered with butter.