Tête de veau à la Poulette (Calf's Head in Sauce Poulette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- calf's head
- blanc (for cooking the head)
- sauce à la Poulette
- chopped parsley
Instructions
- Cook the calf's head in a blanc.
- While the pieces are burning hot, cut them into small escalopes.
- Toss the escalopes in a sauce à la Poulette.
- Dish in a timbale and finish with a pinch of chopped parsley.