Salad of Calf’s Brain with Sauce Ravigote

• 1 calf’s brain, cleaned of blood and nerves

Cook all the court bouillon ingredients together for 30 minutes. Strain into a clean pan.

Poach the brain for about 10 minutes until firm to the touch. Leave to cool in the liquid, then drain.

To make the sauce ravigote, mix together the mustard, vinegar and salt and pepper until well blended. Add the capers, herbs and onion. Whisk in the oil gently as if you were making mayonna