2723 Tête de Veau à la Vinaigrette, or Tête de Veau à l’Huile

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the head in a Blanc either whole or in pieces. Arrange on a serviette with slices of tongue and brain and surround with a border of picked parsley.

Send to the table separately, small capers, chopped onion and chopped parsley arranged in bouquets in an Hors-d’oeuvre dish; these ingredients will then be mixed together with oil, vinegar and seasoning. Alternatively a sauceboat of prepared Sauce Vinaigrette may be sent.

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