Tête de Veau Financière (Calf's Head with Financière Garnish)

Ingredients

• Calf's head
• Garniture à la Financière

Instructions

1. Cook the head in a blanc.
2. Divide the pieces into small squares of 3 to 4 centimetres a side, or cut them out with a plain round cutter.
3. Remove the flesh, or at least a great part of it, keeping only the skin.
4. Arrange these pieces in a timbale and cover with a garniture à la Financière.