Boiled Cow's Head (Tête de Veau) | Saveur

Ingredients

• 1 (12-15lb.) skin-on calf head, deboned, meat cut into 2-inch pieces, tongue removed (have your butcher do this for you)
• 1 ¹⁄₂ tbsp. Kosher salt, plus more
• 8 large carrots
• 6 ribs celery
• 4 leeks, trimmed and washed, white and green parts separated
• 3 medium yellow onions, peeled
• 3 bay leaves
• 3 sprigs thyme
• 6 whole cloves
• 1 bunch parsley, stems and leaves separated, plus 2 tsp., finely chopped
• 1 ¹⁄₂ lb. fingerling or German butterball potatoes, peeled
• 2 hard-boiled eggs, peeled
• 1 cup mayonnaise
• ¹⁄₄ cup Dijon mustard
• 2 tbsp. red wine vinegar
• ¹⁄₄ cup chopped cornichons
• 2 tbsp. capers
• 2 tsp. finely chopped chives
• 2 tsp. finely chopped tarragon
• ¹⁄₄ tsp. cayenne pepper