A European culinary idea
It has often been described as a “franchouillard dish”, beyond the fact that it is rather a quality of being a popular dish in the country of gastronomy, it must be recognized that it is shared with other . The Belgians, who like it with fries, the Italians for whom it is sometimes a Christmas dish, the Swiss and the Germans also like it. In total, Alexandre Dumas lists 9. And yes! we often forget that he wrote a dictionary of cooking in addition to the three musketeers In France, calf’s head is the specialty of Rambervillers in the Vosges but there are also brotherhoods of amateurs in the Périgord, in Lyon and Corrèze. Calf’s head is eaten very hot, even hot, and in France it is served with two sauces of your choice; the ravigote a vinaigrette with chervil, onions, capers and parsley or the gribiche a kind of vinaigrette with boiled eggs. The Belgians prefer it with a Madeira tomato sauce and of course with ?
Here is a recipe
For 6 persons you take :
1 kg of calf’s head. The butcher will prepare it for you, you won’t leave with a head. 1 carrot, 1 onion, 2 cloves of garlic, a glass of wine vinegar, 1 tablespoon of flour, 2 teaspoons of coarse salt, pepper and a bouquet garni.
- Peel and chop the onion and carrot,
- Place the calf’s head in the casserole dish and cover with water.
- Add the carrot, the onion, the well-crushed garlic, the vinegar, the bouquet garni. Then we mix a little flour in water and we also add in the casserole,
- salt and pepper and bring to the boil before leaving to cook for a good 2 hours over low heat.
- At the end of cooking you take out the calf’s head, you remove the jersey, and you cut into slices that you will serve with potatoes and even a little lemon.
French cuisine has a few legendary recipes like calf’s head, but above all it’s a lot of heart.