Beef brain salad

Clean the brains from the films, pour boiling water, salt, add 2 tbsp. spoons of lemon juice, bay leaf. Cook for half an hour over low heat, drain the water. Cool the brains, remove the remaining films and veins with a fork, cut into slices. Finely chop boiled eggs, mix with brains, salt, season with vegetable oil, 1 tbsp. spoonful of lemon juice, mix well. Put in a salad bowl, sprinkle with finely chopped parsley greens, decorate with cucumber wedges.