Calf's Foot Salad à la Clarens

Ingredients

• calf's feet
• olive oil
• vinegar
• mayonnaise
• mixed aromatic herbs
• hard-boiled eggs

Instructions

1. Cook the calf's feet in a light blanc (cooking liquid with vinegar and aromatics). Once cooked, bone them and press under weight until set.
2. While still warm, slice the pressed meat into thin émincé (julienne-style strips). Marinate for 20 minutes with a light dressing of oil and vinegar.
3. Prepare a mayonnaise bound with a mixture of both cooked and raw egg yolks, then fold in finely chopped aromatic herbs. Bind the warm meat with this herb mayonnaise at the moment of service.
4. Arrange on a platter. Garnish with halved hard-boiled eggs, standing upright with the yolk facing outward, their bases trimmed flush.