2716 Tête de Veau Godard

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Calfs head à la Godard was one of the large joints or Relevés of the old classical kitchen. It was always served whole surrounded with its garnish. Today it is served cut into pieces as for Tête de Veau Financière then arranged in a timbale with a Godard garnish.