Calf's Tongue and Brains with Tartar Sauce

Ingredients

• 1 calf's tongue
• 1 calf's brain
• 1 quart cold water
• 1 teaspoon salt
• 1 tablespoon vinegar
• 1 egg yolk
• 1 teaspoon dry mustard
• ¼ teaspoon salt
• cayenne pepper to taste
• ½ cup salad oil
• 3 tablespoons lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon capers
• 1 tablespoon gherkin
• 1 teaspoon chopped onion
• parsley for garnish

Directions

1. Soak the brain in salted water for 1 hour, then remove the thin membrane carefully.

2. In a saucepan, combine the brain with 1 quart of cold water, 1 teaspoon of salt, and 1 tablespoon of vinegar. Parboil for 15 minutes.

3. Serve the tongue cold in the center of a dish, with the brains cut in half on the sides.

4. Prepare the Tartar Sauce by mixing the egg yolk, dry mustard, salt, and cayenne in a bowl until smooth.

5. Gradually add the salad oil and lemon juice while stirring until thick and smooth.

6. Mix in the chopped parsley, capers, gherkin, and onion. Keep cool until ready to serve.

7. Garnish the dish with parsley.