Calf’s Head with Marrow

Name: Calf’s Head with Marrow (Tête de veau amourette)
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: For four people
Cuisine: French
Ingredients: 100 g (3½ oz) spinal marrow - this is the long white nerve from the spine of a veal calf; 150 g (5¼ oz) potatoes; 100 g (3½ oz) veal tongue; 100 g (3½ oz) spinal marrow - this is the long white nerve from the spine of a veal calf; 1 carrot; 1 onion; 24 green olives; 5 tomatoes; 500 g (1 lb 2 oz) calf’s head, boned and prepared by the butcher; salt, freshly-ground pepper; fresh parsley, chopped; salt, freshly-ground pepper; flour; a bouquet garni; 1 tablespoon wine vinegar; 20 g (¾ oz) butter; 2½ tablespoons cognac; 2½ tablespoons olive oil; 300 ml (½ pint) demi-glace; 5 tablespoons dry white wine

Tête de veau amourette

Preparation info

For
four
people

Difficulty
Medium
Ready in
4 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

500 g (1 lb 2 oz) calf’s head, boned and prepared by the butcher
100

Europe
France
Main course
Mediterranean

Method

Blanch the calf’s head and the tongue by putting in cold water and bringing to the boil for 3 to 4 minutes, refresh in cold water, skin the tongue and cut the head and tongue into pieces of about 20 g (¾ oz). Soak the spinal marrow in cold water for 1 hour and then blanch for a minute in boiling salted water with a few drops of vinegar.
Cut the potatoes into fo