“Cervelle au Beurre noir. - Escaloper les cervelle, les dresser en turban sur un plan rond et disposer au milieu les amourettes tronçonnées. Assaisonner de sel et de poivre; couvrir avec 150 grammes de Beurre noir additionné de 25 grammes de feuilles de persil jetées dans le beurre au dernier moment; completer par un filet de vinaigre passé dans la poêle brûlante.” Auguste Escoffier: Le Guide culinaire
Flammarion, Paris - 1993
pag. 417
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