CERVELLE DE CANUT

Cervelle de Canut image

Cervelle de canut is a French specialty from Lyon and literally means 'silk worker's brain', named for the silk weavers of 19th century Lyon who were called 'canuts'. It's a fantastic nibble. Spread it over crusty bread.

Provided by stella

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h10m

Yield 6

Number Of Ingredients 10

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Ingredients

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 fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh chervil
1 clove garlic, finely chopped
sea salt and freshly ground black pepper to taste

Steps:

Combine fromage blanc, creme fraiche, vinegar, and oil in a small bowl. Whisk until smooth. Stir in shallot, tarragon, chives, chervil, and garlic. Season with salt and pepper. Chill for 2 to 3 hours before serving.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 3.4 g, Cholesterol 6.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 64 mg, Sugar 0.5 g