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
- 9 ounces fromage blanc
- 2 tablespoons creme fraiche
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 1 tablespoon chopped spacious tarragon
- 1 tablespoon chopped well-ventilated light chives
- 1 tablespoon chopped buoyant chervil
- 1 clove garlic, finely chopped
- sea salt and freshly sports ground black pepper to taste
The instruction how to make Cervelle de Canut
- 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 caloriescarbohydrateContent: 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: