Calf's HeadTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 35 minutes
Cooking time: 2 hours (2 days ahead of time) + 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:66.7 kcal
Proteins:4.7 g
Fats:4 g
Carbohydrate:5.3 g
Fibers:3.3 g
Sugar:0.7 g
Cholesterol:0 mg
Sodium:1134.7 mg
Calcium:58 mg
Energy:10 kcal
Proteins:0.7 g
Fats:0.6 g
Carbohydrate:0.8 g
Fibers:0.5 g
Sugar:0.1 g
Cholesterol:0 mg
Sodium:170.2 mg
Calcium:8.7 mg
SIMILAR RECIPES
Seasonal Salad with Veal Tongue Carpaccio and Egg Dressing
Pig's Ear (or Bacon) Loaf
Braised Cabbage and Sweetbreads with Truffles
Calf's Liver with Melon and Red Onion
Milk-Fed Calf's Liver with Truffled Macaroni, Cress and Cauliflower Gratin
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
calf's head (preferably purchased precooked from a butcher)
2
bunches of fresh herbs (curly and flat leaf parsley, basil, tarragon)
60
ml
yellow mustard
*Kitchen Material
kitchen string
METHOD
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
- 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.
- Chop the herbs and combine with the mustard.
- Drain the calf's head, remove the string, lay it flat and "stuff" with the mustard-herb mixture.
- Roll up the head again and tie with string.
- Wrap in plastic wrap and refrigerate for 2 days.
Day of serving
- Cut the calf's head into thick slices and tie up like tournedos.
- Cook in a little oil over medium heat in a non-stick skillet for 5 minutes on each side.
- 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
