Tîte de Veau, Sauce Vinaigrette

Name: Tîte de Veau, Sauce Vinaigrette
Yield: Serves 4
Cuisine: French
Ingredients: 1 calf’s head complete with tongue and brains; 2 tablespoonfuls of white wine vinegar; 1 saltspoonful of castor sugar; 1 small gherkin; 1 teaspoonful of mixed pickling spices; salt and black pepper; salt and black pepper; 1 tablespoonful of olive oil; 3 tablespoonfuls of finely chopped parsley; 1 tablespoonful of chopped capers; 2 tablespoonfuls of finely chopped raw onion; 1 bay leaf; 1 large onion; 1 calf’s head complete with tongue and brains; 1 calf’s head complete with tongue and brains; several bacon rinds; the juice of ½ a lemon; 2 carrots; 2 sticks of celery

Preparation info

Serves
4

Difficulty
Complex

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Ingredients

1 calf’s head complete with tongue and brains
1 large onion
1

Europe
France
Russia
United Kingdom
Main course
Mediterranean
Eastern Europe
Gluten-free

Method

Get the butcher to chop the head in half and remove the eyes. Soak it in lukewarm water for 2 hours. When it has soaked for an hour, prepare a court-bouillon by putting the onion, bay leaf, celery, carrots, bacon rinds, salt, pepper and pickling spices with the lemon juice into a very large pan with plenty of water. Bring this to the boil, and let it simmer with the lid off until the hea