2716 Tête de Veau Godard

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.