Name: Salad of Lambs’ Brains (Salade de cervelles d’agneau)
Yield: For four people
Cuisine: French
Ingredients: 20 g (¾ oz) lettuce, sorted and washed; 20 g (¾ oz) sorrel, sorted and washed; 25 cl (scant ½ pint) water; 2 teaspoons freshly-chopped parsley; 60 g (2 oz) button mushrooms cut in julienne strips 3 cm long by 2 mm wide (1¼ in by 1/16 in); 2 teaspoons capers, chopped; half a bunch watercress, sorted and washed; 60 g (2 oz) raw coarsely-chopped tomato pulp; 2 lambs’ brains; 2 teaspoons gherkins, chopped; 200 g (7 oz) cucumbers; Mayonnaise and; 2½ tablespoons wine vinegar; 1 bouquet garni; salt, pepper; Sauce orange; Vinaigrette 1 or

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

2 lambs’ brains
200 g (7 oz) cucumbers

Method

Leave the brains under cold running water for fifteen minutes to remove every last trace of blood.
Bring the ingredients for cooking the brains to the boil in a saucepan.
Plunge the brains in, bring once more to the boil, then allow to cool in the liquid.
Peel the cucumber thinly with a potato-peeler, cut it in half lengthwise and remove the