2719 Tête de Veau Tarentaise

Name: Tête de Veau Tarentaise
Cuisine: France
Ingredients: red ox tongue; calf’s head; hard-boiled egg; lemon zest; sauce madère; mushroom

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Place in a shallow pan 10 pieces of calf’s head prepared as for Tête de Veau Financière and 150 g (5