Cervelle de canut
|Cervelle de canut|
|Place of origin||France|
|Region or state||Lyon|
|Main ingredients||Fromage frais, herbs, shallots, salt, pepper, olive oil, vinegar|
|16x16px Cookbook:Cervelle de canut 16x16px Cervelle de canut|
The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. Its name literally means "silk worker's brain", after the canuts, the silk workers of 19th century Lyon. Its name is thought to reflect the low opinion the affluent in Lyon had of the weavers.
- "La cervelle de canut". ninemsn. Archived from the original on September 3, 2007. Retrieved June 2, 2007.
Lua error in package.lua at line 80: module 'Module:Buffer' not found.