Brain Salad with Eggs Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 3 lb. veal brains, soaked and membrane removed | ||
| 4 cups salted water or meat stock | ||
| Lemon peel piece | 1 | |
| Eggs | 3 , hardboiled | |
| Lettuce leaves | 6 Large | |
| 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.
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.
Chef
