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Brain Salad With Eggs

Meat.World's picture
Ingredients
  Veal brains 3 Pound, soaked and membrane removed
  Salted water/Meat stock 4 Cup (64 tbs)
  Lemon peel piece 1
  Eggs 3 , hard boiled and halved
  Lettuce leaves 6 Large
  Fresh tarragon leaves 6
  Mayonnaise 1 Cup (16 tbs)
Directions

Poach the brains for 40 minutes in the salted water or stock with the lemon peel.
Allow the brains to cool in their cooking liquor, then drain and dice them.
Arrange some of the diced brain and half of a hard-boiled egg on each lettuce leaf.
Coat with mayonnaise, decorate each serving with a tarragon leaf and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Veal
Interest: 
Healthy
Servings: 
6

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