Chapter XV · Relevés and Entrées · No. 1294
Built upon: No. 101Poulette Sauce
1294—Cervelle à la Poulette
Prepare half a pint of poulette sauce (No. 101, 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1294, p. 430. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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