Brain Salad with Eggs
|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)|
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.