Name: Calf’s Head Vinaigrette
Ingredients: 12 peppercorns; 2 leeks, trimmed and washed well; 8 potatoes, steamed; 1 celery rib, halved; 3 tablespoons salt, approximately; Pinch of dried thyme; 1 bay leaf; 3 garlic cloves; 1 calf’s head, boned, including brains and tongue; Chopped parsley; 4 small onions, each stuck with 1 clove; ½ cup all-purpose flour; 1¼ cups Vinaigrette Sauce I; 2 parsley sprigs

Preparation info

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 calf’s head, boned, including brains and tongue
½ cup all-purpose flour
4 small

Method

Separate the brains and tongue, Prepare the brains according to the recipe above. Trim the tongue.
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.
Rinse out the kettle in which

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Calf’s Head Vinaigrette

Ingredients

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