Braised Calf’s Head with Little Vegetables

Name: Braised Calf’s Head with Little Vegetables (Braisé de tête de veau aux petits légumes)
Yield: For four people
Cuisine: French
Ingredients: half a calf’s head, boned; 2 onions; 4 shallots; 1 stick of celery; 2 tomatoes; half a bay leaf; a sprig of thyme; 150 g (5½ oz) butter; 2 tablespoons oil of arachide; 100 ml (4 fl. oz) madeira; 100 ml (4 fl. oz) Noilly Prat or other dry white vermouth; 100 ml (4 fl. oz) Noilly Prat or other dry white vermouth; 300 ml (½ pint) dry white wine; 1 litre (1¾ pints) good veal or chicken stock (or consommé); 1 litre (1¾ pints) good veal or chicken stock (or consommé); 1 litre (1¾ pints) good veal or chicken stock (or consommé); 300 g (10½ oz) small carrots and turnips, cut into the shape of cloves of garlic; 300 g (10½ oz) small carrots and turnips, cut into the shape of cloves of garlic; 300 g (10½ oz) small carrots and turnips, cut into the shape of cloves of garlic; 300 g (10½ oz) small carrots and turnips, cut into the shape of cloves of garlic; 100 g (3½ oz) small silver onions; 100 g (3½ oz) button mushrooms or wild mushrooms; 100 g (3½ oz) button mushrooms or wild mushrooms; a nut of beurre manié; a pinch of sugar; salt, freshly ground pepper; salt, freshly ground pepper

Braisé de tête de veau aux petits légumes

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

half a calf’s head, boned

Europe
France
Main course
Gluten-free
Spring

Method

Cooking the calf’s head

Blanch the calf’s head for 3 minutes in boiling, salted water, then drain, refresh under cold water, drain again and reserve. Soften the vegetables and herbs for the stock in 50g (2 oz) of the butter for several minutes, stirring them round with a wooden spoon.

Trim the calf’s head, removing all the rough parts round t