Calf’s Head Vinaigrette

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Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • 1 calf’s head, boned, including brains and tongue
  • ½ cup all-purpose flour
  • 4 small onions, each stuck with 1 clove
  • 3 garlic cloves
  • 2 leeks, trimmed and washed well
  • 2 parsley sprigs
  • 12 peppercorns
  • 1 bay leaf
  • Pinch of dried thyme
  • 1 celery rib, halved
  • 3 tablespoons salt, approximately
  • 8 potatoes, steamed
  • Chopped parsley
  • cups Vinaigrette Sauce I


  1. Separate the brains and tongue, Prepare the brains according to the recipe above. Trim the tongue.

  2. Cut the head into large serving pieces and drop them into a kettle of boiling water. When the water returns to a boil, cook for five minutes, then drain. Rinse the meat under several changes of cold water.

  3. Rinse out the kettle in which the meat was cooked. Return the meat to the kettle and add cold water to cover. Make a paste of the flour with about one-half cup water, adding the water a little at a time. Add the flour mixture to the kettle and stir until dissolved.

  4. Add the onions and garlic to the kettle. Tie the leeks, parsley, peppercorns, bay leaf, thyme and celery into a bundle with string. Add to the kettle. Add the salt and tongue and cover the kettle. Bring to a boil and simmer gently for two hours.

  5. Arrange the drained pieces of calf’s head on a large platter. Peel the tongue and slice it. Add it, the sliced brains, and steamed potatoes to the platter. Sprinkle with chopped parsley. Serve vinaigrette sauce separately.

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