Salad of Calf’s Brain with Sauce Ravigote

Name: Salad of Calf’s Brain with Sauce Ravigote
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: salt and pepper; 1 dessertspn wine vinegar; 4 peppercorns; 1 dessertspn flat-leaf parsley, finely chopped; 1 dessertspn finely chopped onion; 120 ml (4 fl oz) peanut, sunflower or vegetable oil; 1 bay leaf; salt; 1 calf’s brain, cleaned of blood and nerves; dash of vinegar; a sprig of thyme; 1 stick celery; 1 tsp Dijon mustard; 1 leek; a sprig of tarragon, finely chopped; 1 dessertspn capers, coarsely chopped; 1 carrot; 600 ml (1 pt) water

Preparation info

Serves
2

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

1 calf’s brain, cleaned of blood and nerves

Europe
United Kingdom
Main course
Gluten-free

Method

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 i