Recipe: Calf's Head in Root Vegetable Mode

1 In a large pot, pour 6.25 qt (6 liters) of water add salt pepper thyme bay leaf, ginger, splash of vinegar then the head calf's tongue the vegetables and 2 eggs.

2 Bring to a boil and cover for 1 hour 30 minutes at low boil.

3 Meanwhile, let's prepare our Rémoulade sauce.
After 10 minutes of cooking remove your eggs and shell them run cold water over them, then open them and remove the yolks.
In a bowl place your yolks mash them add your mustard then whisk in the oil like a mayonnaise, add capers, cornichons shallot and anchovies a splash of vinegar salt lightly and pepper then fold in the chopped whites.
Presentation
Drain your calf's head keeping the cooking liquid hot cut into beautiful pieces with meat, slices of the tongue from which you will have removed the skin and slices of brain, place all of this in a colander, remove the carrots and long turnips then place your colander in your broth with your vegetables on top.
When ready to serve at the table serve on beautiful hot plates your meats in the center carrots and turnips around reheat the sauce a bit and add the chopped chervil.