Cervelle de veau à la moelle
Cervelle de veau à la moelle is a classic French dish featuring young veal brains served with bone marrow, typically prepared by poaching or sautéing and finished with a sauce like beurre noisette or a light vinaigrette. It's a traditional delicacy often associated with bistro or nose-to-tail cuisine, originating from France.
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🍽️ Nutrition at a glance
This dish is high in protein and fat, particularly from the marrow and brains, with minimal carbohydrates. It provides key nutrients like vitamin B12, iron, and omega-3 fatty acids, with a rough calorie estimate of 300-400 kcal per serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 2 g |
| Fat | 30 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 250 mg |
| Vitamin B12 | 12 µg |
| Iron | 4.5 mg |
| Zinc | 3.8 mg |
| Phosphorus | 320 mg |
| Selenium | 25 µg |
| Choline | 280 mg |
| Omega-3 fatty acids | 0.5 g |
| Vitamin A | 150 µg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents the French appreciation for offal and whole-animal cooking, while nutritionally, it's a dense source of choline and healthy fats from the marrow, which are often lacking in modern diets.
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AI estimate may be inaccurate · Terms