| 1 bay leaf | |
| 1 small lamb's brain, membranes and blood vessels removed and soaked in cold water for 1 hour | |
| 2 eggs, hard-boiled | |
| olive oil, for drizzling | |
| 1 baby onion, chopped | |
| 1 fresh sprig parsley, chopped | |
| 1 tablespoon capers, drained, rinsed and chopped | |
| juice of 1/2 lemon, strained | |
| salt |
| 1. | Fill a large saucepan two-thirds full with water, add the bay leaf and bring to the boil. |
| 2. | Drain the brain, add to the saucepan and cook for about 10 minutes. |
| 3. | Drain the brain, place in a bowl and crush carefully with a wooden spoon. |
| 4. | Shell and halve the eggs and scoop out the yolks into the bowl. |
| 5. | Stir the mixture, drizzling in sufficient olive oil to obtain a pouring consistency. |
| 6. | Stir in the onion, parsley and capers and season with salt and lemon juice to taste. |
| 7. | For boiled meat |
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