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          Cooking Recipe Ingredients:

1 calf head (the mask, tongue, brains, sweetbread , cheeks)

• 1 egg
• 0.7 oz. butter

Garnishing:

• 2 potatoes
• 3.5 oz. beans
• 2 shallots
• 1/2 celeriac
• 2 garlic clove
• 2 carrots
• 1 black radish
• 1 salad

Vinaigrette:

• Salt
• Pepper (from a mill)
• 2 tbsp. Champagne vinegar
• 0.21 cups olive oil
• 2 tbsp. thistle oil
• 0.21 cups calf stock
• 0.7 oz. capers
• 2 tomatoes
• Chive, chervil

     Cooking recipe preparation instructions:

1. Finely cut the vegetables. Boil salted water and prepare a vegetable stock (a vegetable fond).
2. Put the mask from the calf head into this fond to cook. The sweetbread must cook for about 12-15 minutes. The brains are only poached, where as the mask and the tongue must cook 2-3 hours in the bouillon.
3. Remove the vegetables from the water after 25 minutes cooking and cut them into nice slices. The vegetables should not be too tender, but lightly al dente.
4. Prepare the vinaigrette. Mix the Champagne vinegar with some calf stock, olive oil, thistle oil and the capers. Salt and pepper.
5. Then, add the tomatoes finely hacked, chive and chervil. The vegetables prepared must marinade in this vinaigrette. The sweetbread has thus cooked 12 minutes; the tongue and the mask about 2 hours.
6. Cut the whole into small, fine slices. Soak the sweetbread in bread crumps and boil in butter. Soak the brains in an egg and saute in a pan.
7. The other parts of the calf head, the tongue, the mask pieces, and the cheeks, will be reheated in the bouillon.
8. Prepare a decorative salad. Add the vegetables, the sweetbread, the pieces of the mask, and the tongue. Sprinkle the whole with the radish cut into thin, long lamellas (like matches).
9. To end, place majestically, as it is your habit, the caper vinaigrette on the dish.