Tête de veau à la Tertillière (Calf's Head with Tongue, Truffles and Mushrooms in Sauce Madère)

Ingredients

• 10 pieces calf's head
• 150 grammes scarlet tongue
• 150 grammes truffles
• 150 grammes cooked mushrooms
• 3 décilitres sauce Madère
• 1 spoonful lemon zest
• 10 halves of hard-boiled egg

Instructions

1. Put the 10 pieces of calf's head prepared as for Tête de veau à la Financière in a sautoir with the scarlet tongue, the truffles and the cooked mushrooms, all cut into a fairly thick, short julienne.
2. Add the sauce Madère and let the whole simmer for half an hour.
3. At the moment of serving, finish with a spoonful of lemon zest cut in fine julienne and well blanched.
4. Dish in a timbale and surround with the 10 hot halves of hard-boiled egg.