In Lyonnais, the word Canut means silk worker. This was considered a workingman's dish, but is now part of the classic Lyonnais traditional cuisine. In Lyon it is sometimes served with room temperature boiled potatoes as a first course or a light supper. I adapted this recipe from one shared with me by Chef Jean-Paul Lacombe, which he serves in his charming bistros in Lyon. Cervelle de Canut would be served as part of the cheese course or as a luncheon dessert in France. Once you've tried it, you'll think of many places to use it in your menus.

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