Calf’s Head Vinaigrette

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

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

Side dish
Main course
Starter

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