1 beef or veal brain
juice from 1/2 lemon
100 g oil
salt
pepper
a few olives
parsley

Keep the brain in cold water for an hour. Remove the membrane and set to boil in warm salt water. Boil for 15-20 minutes. Let cool and then mix with oil, adding it a little at a time. Use a wooden spoon. Add lemon juice, salt, pepper, and then garnish with pitted olives and some parsley sprigs.