2714 Tête de Veau Financière

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the head in a Blanc then cut it into small 3–4 cm (1¼—1½ in) squares or cut into round pieces with a pastry cutter. Remove most of the meat from the pieces so as to leave only the gelatinous skin.

Place these pieces into a deep dish or timbale along with slices of tongue and brain and cover with a Financière garnish.