Salade de Pieds de Veau à la Clarens (Calf's Foot Salad, Clarens Style)

Ingredients

• Calf's feet
• Blanc léger (light cooking blanc)
• Oil
• Vinegar
• Sauce Mayonnaise made with cooked and raw egg yolks
• Aromatic herbs
• Hard-boiled eggs

Instructions

1. Cook the calf's feet in a light Blanc.
2. Bone them and put them under a press.
3. While still lukewarm, cut them into a fine émincé.
4. Marinate for 20 minutes with a thread of oil and vinegar.
5. At the moment of serving, bind with a sauce Mayonnaise made with cooked and raw egg yolks, into which various chopped aromatic herbs have been mixed.
6. Dress, and surround with halves of hard-boiled egg, trimmed flat at the base and stood upright with the yolk outwards.