Brain and Lettuce Salad
|Mustard mayonnaise||75 Milliliter (5 Tablespoon)|
|Button mushrooms||4 Ounce (100 Gram)|
|Prawns||6 Ounce (150 Gram)|
|Wine vinegar||15 Milliliter (1 Tablespoon)|
|Chervil sprig||10 , coarsely chopped|
|Capers||5 Milliliter (1 Teaspoon)|
|Lemon juice||1⁄2 Tablespoon (Extracted From 1/2 A Lemon)|
1. Peel the onion and wash the parsley. Fill a saucepan with water, add the vinegar and a pinch of salt, then add onion and parsley. Bring to the boil, add the calf's brain and poach for 5 minutes. Drain and put aside.
2. Wash the lettuce and shake off excess water. Peel the cucumber, remove the seeds with a sharp knife, and cut into thin slices. Trim the earthy base off the mushrooms, wash and cut into thin strips. Shell the prawns. Mix all the ingredients in a salad bowl.
3. Prepare a mayonnaise with extra mustard. To 75 ml (5 tbls), add the capers, lemon juice and pepper. Fold the mayonnaise into the salad.
4. Snip away the fibres of the brain, and cut into slices. Place them in the salad bowl. Do not mix. Sprinkle with chervil and serve at once.