Chapter XI · Hors-d’Œuvres · No. 329c
329c—Brains à la Robert
Cook well-cleansed sheep’s or lamb’s brains in court-bouillon, and cool. Divide them up into thin and regular slices, and place them on a hors-d’œuvre dish. Rub the brain remains through a fine sieve, combine the resulting purée with a mustard-and-cream sauce, and add thereto a fine julienne of the white part only of celery.
Cover the slices of brain with the sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 329c, p. 149. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →