Cervelle De Canut (Silk Workers Brain) | ExpatWomanFood.com

Posted on

26 May 2015


Aga Marchewka

Cervelle De Canut (Silk Workers Brain)

Cervelle De Canut (Silk Workers Brain)


250g fromage blanc or fromage frais
2 tablespoons creme fraiche
1 tablespoon white wine vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh chervil
1 shallot, finely chopped
1 clove garlic, finely chopped
sea salt and black pepper


  • Combine the fromage blank, creme fraiche, vinegar and oil.
  • Whisk until smooth.
  • Stir in the herbsm shallot, garlic and seasoning.
  • Chill for 2 to 3 hours before serving.
Cooks Note

Recipe contributed by Aga Marchewka.

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