2719 Tête de Veau Tarentaise


Place in a shallow pan 10 pieces of calf’s head prepared as for Tête de Veau Financière and 150 g (5 oz) each of slices of red ox tongue and cooked mushroom cut in short thick Julienne. Add 3 dl (½ pt or U.S. cups) Sauce Madère and allow to simmer very gently together for 30 minutes. Just before serving add 1 tbs well blanched, fine Julienne of lemon zest.

Place in a deep dish or timbale and surround with 10 halves of hot hard-boiled egg.