Cervelat Cervelat Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are called "cervelas" in the French-speaking part of Switzerland, "Cervelat" in the German-speaking part, and "servelat" in the Italian-speaking part. The terms ultimately derive from "cerebrum", the Latin word for brain, which was used in early recipes. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from "zervelada", a Milanese dialect word meaning a "large, short
The Art of Cookery Made Plain and Easy pepper to be added and the dish to be stewed; and for cream and lemon juice to be added just before serving. Kelley comments that "The dish is very good, but not quite a modern curry. As you can see from the title of my interpreted recipe, the modern dish most like it is an eastern (Kolkata) butter chicken. However, the Hannah Glasse curry recipe lacks a full complement of spices and the varying amounts of tomato sauce now so often used in the dish." The cookery writer Sophia Waugh said that Glasse's food was what Jane Austen and her