2720 Tête de Veau, Sauce Tomate

Calf’s Head with Tomato Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the head in a Blanc and arrange very hot on a serviette with slices of tongue and brains and surround with a border of picked parsley.

Serve accompanied with Tomato Sauce.