Tête de Veau à l'Anglaise (Calf's Head with Boiled Bacon and Parsley Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Calf's head
- A light Blanc
- Boiled bacon
- Sauce Persil
Instructions
- Cook the head whole or in halves in a light Blanc, without boning it.
- Arrange it on a napkin.
- Serve at the same time a piece of boiled bacon and a sauce Persil.