Cervelle de Canut


Cervelle de Canut
In French, this curious name means "silk-weaver's brain", but don't be alarmed, this tasty "brain" consists of cottage cheese mixed with herbs, vinegar and finely chopped shallots.

The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their favourite dishes.
7,587 2 3.5
Grade this recipe:

Last modified on: August 1st 2021

Keywords for this recipe:Cottage cheeseHerbsLyonSilk
For 500 g, you will need:

Change these quantities to make: 250 g 500 g 1 kg 1 kg 500 g
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
21 min.1 hour1 hour 21 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 1 hour
Cervelle de Canut : Photo of step #1
Thoroughly drain 400 g cottage (or curd) cheese: put in a strainer over a bowl and leave for at least 1 hour.

Stage 2 - 10 min.
Cervelle de Canut : Photo of step #2
Meanwhile, peel 3 shallots and 2 cloves garlic. Prepare the chives and parsley.

If you can, pick a few chive flowers as well.

Stage 3 - 3 min.
Cervelle de Canut : Photo of step #3
Chop the shallots and garlic cloves very finely.

Stage 4 - 2 min.
Cervelle de Canut : Photo of step #4
Chop the parsley and chives.

Stage 5 - 2 min.
Cervelle de Canut : Photo of step #5
Transfer the drained cottage cheese to a bowl, add 4 tablespoons liquid cream and beat with a whisk to loosen the cheese.

Stage 6 - 2 min.
Cervelle de Canut : Photo of step #6
Salt and pepper, then add 4 tablespoons olive oil and 4 tablespoons white (spirit) vinegar. Beat again to mix well.

Stage 7 - 2 min.
Cervelle de Canut : Photo of step #7
Add the shallots, herbs and the chive flowers if you have some, and mix these in with a spoon.

Check the seasoning.

Your Cervelle de Canut is ready.

Stage 8
Cervelle de Canut : Photo of step #8
You can enjoy it on fingers of toast...

Stage 9
Cervelle de Canut : Photo of step #9
...as an aperitif snack.

Stage 10
Cervelle de Canut : Photo of step #10
Or as part of a meal with, say, steamed potatoes.
Remarks
The amounts given are for guidance, so do adapt them, a little more of this or less of that, to suit your taste.

The herbs can be whatever you prefer: parsley and chives as here, or chervil and tarragon, which also work well.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,207 Kcal or 5,053 Kj48 gr39 gr95 gr
60 %18 %4 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
179 Kcal or 749 Kj7 gr6 gr14 gr
9 %3 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 500 g : 2.60 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Cottage (or curd) cheese Cottage (or curd) cheese : You can check-out other recipes which use it, like for example: Frozen cottage cheese with strawberries, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Jerusalem artichoke purée with leeks, Eggs Comtoise, Cauliflower "moelleux" in ramekins, Creamy risotto with vegetables , Algerian brik rolls, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Beurre blanc sauce, How to prepare cabbage, Sautéed chicken with leeks, Puff or flaky pastry (pâte feuilletée), ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Leek fondue, Strawberry, kiwi and mascarpone verrines, The total turnip, Pistachio tiramisu, ... All
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
333K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
311K5 50 min. July 30th 2021
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
376K3.5 12 min. March 21th 2017
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
399K 25 44 min. January 23th 2022
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-07-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page