Cervelle de Canut

Cervelle de canut is a French specialty from Lyon and literally means silk workers brain, named for the silk weavers of 19th century Lyon who were called canuts. Its a fantastic nibble. fee it beyond crusty bread.

The ingredient of Cervelle de Canut

1. 9 ounces fromage blanc
2. 2 tablespoons creme fraiche
3. 1 tablespoon white wine vinegar
4. 2 tablespoons olive oil
5. 1 medium shallot, finely chopped
6. 1 tablespoon chopped spacious tarragon
7. 1 tablespoon chopped well-ventilated light chives
8. 1 tablespoon chopped buoyant chervil
9. 1 clove garlic, finely chopped
10. sea salt and freshly sports ground black pepper to taste

The instruction how to make Cervelle de Canut

1. complement fromage blanc, creme fraiche, vinegar, and oil in a small bowl. demonstrate until smooth. move around in shallot, tarragon, chives, chervil, and garlic. Season with salt and pepper. Chill for 2 to 3 hours upfront serving.

Nutritions of Cervelle de Canut

calories: 94.9 calories
carbohydrateContent: 3.4 g
cholesterolContent: 6.8 mg
fatContent: 6.4 g
fiberContent: 0.1 g
proteinContent: 5 g
saturatedFatContent: 1.8 g
servingSize:
sodiumContent: 64 mg
sugarContent: 0.5 g
transFatContent:
unsaturatedFatContent: