Tête de veau Frite (Fried Calf's Head)

Ingredients

• calf's head
• lemon juice
• oil
• chopped parsley
• seasoning
• light frying batter
• fried parsley
• sauce Tomate or sauce Madère (served separately)

Instructions

1. Cut up the calf's head as for stuffing.
2. Marinate the pieces for 1 hour with lemon juice, a trickle of oil, chopped parsley and seasoning.
3. Dip the pieces in a light frying batter and fry them at the last moment in plenty of hot fat.
4. Dish them on a napkin or on a grid with fried parsley.
5. Serve a sauce Tomate or a sauce Madère separately.