Tête de Veau

Ingredients

  • 1 calf head
  • 2 or 3 quarts water
  • 1 carrot
  • 1 onion
  • 1 small head celery or 3 large stalks
  • 1 lemon in quarters
  • salt, pepper, 2 bay leaves; 6 cloves

Method

Have head cut in half. Soak for 1 hour in cold water. Boil water and rest of ingredients for 10 minutes. Drain halves, add to liquid, and simmer, well covered, for about 1½ hours or until the cheeks are tender. (The tongue and brain can be removed, the former to be cooked with the head, the latter added to the bouillon for the final ¼ hour of simmering. They should be nicely trimmed, sliced, and served with the halves.) Drain, and serve at once surrounded by parsley, with a sauceboat of vinaigrette made of 1 part vinegar, 1 part of the cooking liquor, and 2 parts oil, with the required seasonings. Or... drain, rub carefully with a cloth soaked in lemon juice to keep the flesh from darkening, and chill well. Serve surrounded by small green onions, capers, parsley, and sliced cucumbers, with a sauceboat of vinaigrette to taste.]

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