Tête de Veau Classique

Name: Tête de Veau Classique (Classic Calf’s Head)
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: For 6
Cuisine: French
Ingredients: Peanut oil 200 ml; Egg 1; Olive oil 100 ml; Hard-boiled egg, chopped 1; Bulb spring onions 2; Chives 4 sprigs; Tomatoes 2; Snow peas (mangetout) 150 g; Carrots 6; Wine vinegar 1 teaspoon; Salt, pepper; Mustard 1 teaspoon; Capers 1 teaspoon; Cornichons 1 teaspoon; Rolled calf’s head with tongue 1; Calf’s brain 1; Onions 3; Bouquet garni 1; Celery stalk 1; Potatoes 6

Classic Calf’s Head

Preparation info

For
6

Difficulty
Easy
Ready in
4 hr

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Rolled calf’s head with tongue 1
Calf’s brain 1
Onions 3

Europe
France
Main course
Gluten-free
Mediterranean

Method

Peel all of the vegetables. Place the calf’s head in a large saucepan with the bouquet garni, celery and onions.
Cover with water and cook for 2½ hours. Add the peeled carrots, cubed potatoes and the brain. Cook for another 20 minutes and add the snow peas.
Blanch the tomatoes, remove the skin and seeds, and chop the flesh into small cubes. Chop the b