Sauce Italienne (Cold Sauce for Cold Meats)

Ingredients

• half a calf's brain
• 5 egg yolks
• 10 grammes salt
• 1 large pinch pepper
• 1 litre oil
• juice of 1 lemon
• 1 large tablespoonful chopped parsley

Instructions

1. Pass the cold cooked brain through a fine sieve and collect the purée in a terrine.
2. Smooth it with the whisk, then add the egg yolks, the salt and the pepper.
3. Mount the sauce with the oil and the lemon juice.
4. Complete with the chopped parsley.