Composed Salad of Veal Brains Radish Anchovy and Quail Egg with Butter Vinaigrette

Ingredients

• 1 fresh veal brain, (recommended: organic and milk-fed)
• Milk, as needed
• Water, needed
• Kosher salt
• Court bouillon, recipe follows
• All-purpose flour, as needed
• Cornstarch, as needed
• 1 bunch French breakfast radish (about 9 radishes)
• 6 tablespoons butter
• 1 shallot, minced
• 1 clove garlic, minced
• 1/4 cup white wine
• Sprig fresh thyme
• 2 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper
• 6 quail eggs
• 1 head of local fresh greens (recommended: butter lettuce, green leaf, lola rosa, etc.)
• 2 tablespoons chopped fresh chives, for garnish
• 6 white anchovies
• 1 onion, chopped
• 1 celery stalk, chopped
• 1 clove garlic, finely chopped
• 1 teaspoon black peppercorns
• 4 to 5 sprigs fresh thyme
• 1 bay leaf
• 2 quarts water
• 1 cup white wine
• Juice of 3 lemons

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