Cervelle à la Beaumont

Ingredients

• one lb. of brains
• a slice of truffle
• a galette of puff-paste
• a layer of gratin force-meat

Method

1. 1

   Cut the brains into slices; on each slice put a layer of gratin force-meat and a slice of truffle.

2. 2

   Reconstruct the brains by putting the coated slices together again.

3. 3

   Roll puff-paste into a galette, place the brains in the middle, cover with the same forcemeat, moisten edges, and enclose.

4. 4

   Gild, make a slit for steam, and bake in a hot oven for fifteen minutes.

5. 5

   Pour Périgueux sauce into the pie after baking.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 249. The excerpt below is the record exactly as published.

CERVELLE A LA BEAUMONT Cut the brains into slices; on each slice put a layer of gratin force-meat (No. 202) prepared from foie gras and softened by means of a little cold, brown sauce, and a slice of truffle

Cook this with the app: pantry check, scaling, and the assistant.