Chapter XV · Relevés and Entrées · No. 1295
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)
1295—Cervelle à la Villeroy
Cut the raw brains into slices; season them, and poach them in butter.
Dip the slices into an almost cold Villeroy sauce, in suchwise as to cover them with a thick coating of it. Leave to cool, and treat them No. 174, Anglaise (for Egg-and-bread-crumbing). Set to cook for a few minutes before serving, and dish on a napkin with fried parsley.
Serve a light Périgueux sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1295, p. 430. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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