Hot cervelas, Beaujolais style
At the pork butcher's, buy a cervelas with truffles that was not made more than 24 hours before so that it hasn't started the drying out process.
Generously butter a large egg dish; put in a layer of chopped shallots, parsley and chervil.
Put the cervelas on top of this after having pricked it all over with a needle. Lightly salt and pepper, add a glass of good Beaujolais, cover the dish and put it in a low oven for 20 minutes.
Sprinkle chopped parsley over the top and serve very hot.
Serve it with potatoes cooked in oil or warm lentil salad.
- 1 cervelas with truffles
- 1 glass of Beaujolais
- Shallots, parsley, chervil
- Salt, pepper
- Potatoes or lentils.