Tête de veau à la Vinaigrette ou à l'Huile (Calf's Head with Vinaigrette or Oil)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- calf's head
- blanc (for cooking the head)
- tongue
- brain
- parsley
- small capers
- onion
- parsley
- or the sauce
Instructions
- Cook the calf's head in a blanc, whole or cut up.
- Dish it on a napkin with the tongue, the brain and a border of parsley.
- Serve separately small capers and chopped onion and parsley, arranged in little heaps in a ravier; or else send the sauce ready made.