Salad of Calves’ Brains with Sauce Ravigote

Name: Salad of Calves’ Brains with Sauce Ravigote
Ingredients: 2 calves’ brains, prepared as for Cervelles au Beurre Noir; 175 ml/6 fl oz groundnut oil (or other flavourless oil); 1 tbsp chopped parsley; 1 tbsp finely chopped onion; 1 tbsp finely chopped flat-leaf parsley; salt and pepper; 2 sprigs of tarragon, finely chopped; 1 tbsp red wine vinegar; 1 tbsp capers, drained and coarsely chopped; 2 tsp Dijon mustard

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

                                                                              

Ingredients

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