Tête de Veau Vinaigrette

Calf’s Head

Method

Put the calf’s head in cold water for three hours; then tie it in a cloth and cook in a court-bouillon. The bouillon should cover the head, even at the end of the cooking: that is, four hours later. (The brains should be cooked separately, in another court-bouillon, for only about half an hour, according to size.) Drain well, remove the bones, cut in large pieces and serve with a vinaigrette sauce (the brains being used for the making of the sauce, as explained before).

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