Calf's Head Recipe
Calf's Head
Flavors of Paris and the Ile-de-France
Total time: 30 to 60 minutes
Preparation time: 35 minutes
Cooking time: 2 hours (2 days ahead of time) + 10 minutes
Difficulty: Easy
Ingredients for 4 servings
- 1 calf's Head (preferably purchased precooked from a butcher)
- 2 bunches of fresh herbs (curly and flat leaf parsley, basil, tarragon)
- 4 tbsp. yellow mustard
Kitchen Material
- Kitchen string

For the ravigote sauce

    2 tbsp. sherry vinegar
    6 tbsp. olive oil
    1 hard-boiled egg, mashed 
    1 tbsp. capers
    2 tbsp. chopped cornichons
    Salt and pepper

Preparation - 2 days in advance

  1. Place the calf's head in a cocotte or Dutch oven; add a bouquet of fresh herbs, cover with water and cook for 2 hours.
  2. Chop the herbs and combine with the mustard.
  3. Drain the calf's head, remove the string, lay it flat and "stuff" with the mustard-herb mixture. 
  4. Roll up the head again and tie with string. 
  5. Wrap in plastic wrap and refrigerate for 2 days. 

Day of serving

  1. Cut the calf's head into thick slices and tie up like tournedos.
  2. Cook in a little oil over medium heat in a non-stick skillet for 5 minutes on each side. 
  3. Combine the ingredients for the sauce and serve with the calf's head "tournedos." 

Collaboration: VFC and Produits tripiers de France
Jérôme Gangneux, Restaurant 6 New-York, 6 avenue de New-York, 75016 Paris

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