Tête de veau Sauce Tomate (Calf's Head with Sauce Tomate)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- calf's head
- blanc (for cooking the head)
- tongue
- brain
- fresh parsley
- sauce Tomate (served separately)
Instructions
- Cook the calf's head in a blanc.
- Dish it burning hot on a napkin with escalopes of tongue and of brain and a border of fresh parsley.
- Serve a sauce Tomate separately.