A sausage of eel and carp with onions, garlic and shallots, spices and seasoning. It is smoked before poaching in white wine. So-called because the Benedictine monks use it instead of pork sausage during Lent.
Brains. The best are lamb's brains, but calf or ox brains are more readily available. They are prepared by washing in running water, trimming any membranes and visible blood vessels, soaking and then washing again.
"Calf's brains in the style of Bourgogne." Calf's brains simmered with mushrooms and onions in sauce bourguignonne and served with heart-shaped fried croûtons.
"Calves' brains in German style." Calf's brains, poached and then cooked in butter and served with croûtons and Allemande sauce.
"Calf's brains with black butter." Calf's brains, par cooked, dredged in flour and fried, moistened with beurre noir with a few drops of vinegar, capers and chopped parsley.
