France

Cervelle de Canut

Name: Cervelle de Canut
Prep time: 20 minutes + 1–2 hours resting
Cook time: None
Yield: 10 servings
Cuisine: France
Ingredients: 1 kg well-drained fromage blanc; 150 ml cream, optional, for a softer texture; 2–3 shallots, very finely chopped; 2 garlic cloves, finely minced; 1 small bunch fresh chives; ½ bunch fresh parsley; ½ bunch fresh chervil, if available; 2–3 tbsp wine vinegar; 4–5 tbsp olive oil or neutral vegetable oil; Salt, to taste; Freshly ground black pepper, to taste; Toasted slices of rustic country bread or baguette; Fresh chives; A drizzle of extra virgin olive oil, optional

Vegetarian

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 10 servings
Preparation: 20 minutes + 1–2 hours resting
Cooking: None
Difficulty: Easy

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