Tête de Veau Panée aux Amandes

Name: Tête de Veau Panée aux Amandes (Crumbed Rolled Calf’s Head with Almonds)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: For 6
Cuisine: French
Ingredients: Oil for deep-frying; Rolled calf’s head with tongue 1; Eggs 2; Celery stalk 1; Bouquet garni 1; Onions 3; Breadcrumbs 100 g; Ground almonds 100 g; Young beetroot leaves 100 g; Sun-dried tomatoes in oil 100 g; Unsalted butter 50 g; Rocket leaves 100 g; Sea Salt, pepper

Crumbed Rolled Calf’s Head with Almonds

Preparation info

For
6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Rolled calf’s head with tongue 1
Onions 3
Bouquet garni 1

Europe
France
Main course
Mediterranean

Method

Peel the onions. Put the calf’s head in a large saucepan with the bouquet garni, celery and onions. Cover with water and simmer for 3 hours. Allow the calf’s head to cool.
Mix together the breadcrumbs and ground almonds and season.
Cut 6 slices of calf’s head, each 2 cm thick. Beat the eggs, dip the slices of calf’s head in the egg, then the crumbs.</