1 fresh veal brain, (recommended: organic and milk-fed)
Milk, as needed
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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