This Rabelaisian name actually refers to a well-spiced preparation based on cottage cheese called "claqueret" in the Lyonnais) beaten with herbs and herbs.
For 4 people:
cottage cheese:500 g bunch of chives:1 sprigs of chervil:10, flat-leaf parsley sprigs:10, tarragon sprigs:6, garlic:1 clove, shallots:2 white wine vinegar:1 tablespoon, oil:2 tablespoons, salt and ground pepper.
Unmould the cream cheese in a salad bowl. Strip all the fine herbs and mix them. Chop them finely (but do not pass them through the blender) Peel and chop the clove of garlic and the shallots.
Pour the vinegar over the cheese, mix, salt and pepper, then incorporate the oil, beating the preparation.
Add the garlic, shallot and fine herbs. Taste and adjust the seasoning. Chill for at least 1 hour before serving.
Offer slices of toasted country bread as an accompaniment.
Cervelle de canut can be served as a starter or instead of cheese at the end of a meal.
The canuts were the weavers of silk on the weaving machines. They were mainly found in the Croix-Rousse district of Lyon in the 19th century. Wikipedia
