Tête de veau (Veal head)

Ingredients:

chunky chips
chives
crème fraîche

For the tête de veau:

300 g veal neck
200 g veal tongue
5 bay leaves
2 g mace
2 sprigs thyme
6 cloves
80 g leek
80 g carrot
100 g mushrooms
1.5 l veal stock
80 g tomato puree
1 dl Madeira
splash Worcestershire sauce
1 clove garlic
salt and pepper

For the vegetable garnish:

100 gr baby carrots in 3 colours
4 baby fennel
4 shallots

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal neck, veal tongue, veal stock

Difficulty: ***

Cooking methods: boiling

Source: Culinaire Saisonnier

Preparation

Cut veal neck and veal tongue into cubes, fry and deglaze with Madeira.

Add the leek, carrot, garlic, bay leaves, cloves, mushrooms and tomato puree and fry another

2 minutes. Add the veal stock and bring to the boil. Place over low heat and simmer for approximately 40-50 minutes. Cut the vegetables in half and roast them in the oven with oil, salt and pepper. Serve with crème fraîche, chives and chunky chips.

« Back to the list Print