Preparation time: 15 minutes
Cooking time: 1 1/2 hours
I've been eating calf's head at home since my childhood: it's a traditional dish in central France.
At the restaurant I serve it daily, "bourgeoise" style, with ravigote sauce. It can be served for 1 person, but I prefer to present it whole and carve it in the dining room for a table of 6 or 7. Then I know I'm dealing with a group of true gourmands!
*To reduce the preparation time, you could also make this recipe using rolled calf's head.
- Blanch the calf's head, then singe it to remove any bristles. Rub it briskly with half a lemon (*).
- Dissolve the flour and remaining lemon juice in cold water. Add the vegetables, pepper, bouquet garni, pricked onion, the head and tongue and bring everything to a boil.
- Cook gently for 1 1/2 hours. Cut up.
- Poach the brains separately for 5 minutes in vinegared water, then slice into 4.
- Prepare the ravigote sauce by combining all the ingredients. Season with salt and pepper.
- Arrange pieces of the head, tongue and brains attractively on the plate.
- Serve with a few pieces of vegetables and add the sauce.
Collaboration: VFC and Produits tripiers de France
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