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.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

2716 Tête de Veau Godard

Method

Become a Premium Member to access this recipe

Part of