This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
The Canuts were the silk weavers in the area around Lyon, France. In the nineteenth century this was one of their favourite dishes.
42 K 3.5/5 (2 reviews)
1 hour 25 min.
Easy
2.60 €
500 g
10 IngredientsLast modified on: August 1st 2021
For 500 g, you will need:
- 1
400 g cottage (or curd) cheese - 2
3 shallots - 3
2 cloves garlic - 4
chives - 5
parsley - 6
4 tablespoons liquid cream - 7
4 tablespoons olive oil - 8
4 tablespoons white (spirit) vinegar - 9
salt - 10
pepper - Total weight: 675 grams
Times for this recipe
Preparation: 25 min.
Resting: 1 hour
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 hour
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.
Meanwhile, peel 3 shallots and 2 cloves garlic. Prepare the chives and parsley.
If you can, pick a few chive flowers as well.
If you can, pick a few chive flowers as well.
Stage 3 - ⌛ 3 min.
Chop the shallots and garlic cloves very finely.
Stage 4 - ⌛ 2 min.
Chop the parsley and chives.
Stage 5 - ⌛ 2 min.
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.
Salt and pepper, then add 4 tablespoons olive oil and 4 tablespoons white (spirit) vinegar. Beat again to mix well.
Stage 7 - ⌛ 2 min.
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.
Check the seasoning.
Your Cervelle de Canut is ready.
Stage 8
You can enjoy it on fingers of toast...
Stage 9
...as an aperitif snack.
Stage 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.
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.
Source: Home made.
Nutritional information
How much will it cost?
- For 500 g : 2.60 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cottage (or curd) cheese
Like these other recipes: Galette berrichone, Frozen cottage cheese with strawberries, Cottage cheese tart, ... See them all 3
Olive oil
Like these other recipes: Italian-style gourmands peas, Scallops au gratin, Chicken and mushroom brik rolls, Polenta parmentier, Spinach and Mushrooms with Pesto, ... See them all 560
White (spirit) vinegar
Like these other recipes: Mackerel Fillets in White Wine, How to prepare sorrel, Sautéed chicken with leeks, How to prepare broccoli, Caesar salad, ... See them all 18
Liquid cream
Like these other recipes: Little vanilla, clementine and chestnut verrines, Chestnut cake, Hearty potato and ham gratin, Lemon creams, Creamy artichokes, ... See them all 174
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016259 K4.4 2 hours 2 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.33 M 74.2 4 days 15 hours 50 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel. October 13th 2010323 K 15 1 hour 25 min.
Mixed seed grissini
Little crusty bread sticks of Italian origin, these are delicious for aperitifs, plain or with dips like tuna rillettes, guacamole or houmous. February 21th 2011283 K4.2 2 hours 30 min.
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious. March 18th 2013308 K3.8 2 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.