Dish

Tête de veau

Veal Head

Tête de veau is a dish that is made by boiling a calf's head in water with vegetables and spices. The meat is then removed from the head and served with a sauce made from the cooking liquid. The dish is typically served with boiled potatoes and vegetables. Tête de veau is a rich and flavorful dish that is popular in France and other parts of Europe.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Veal Dish

Origins and history

Tête de veau has been a popular dish in France for centuries. It was originally a peasant dish, but it became popular among the upper classes in the 19th century. Today, it is still a popular dish in France and other parts of Europe.

Dietary considerations

Tête de veau is not suitable for vegetarians or vegans. It is also not recommended for people who are on a low-fat or low-cholesterol diet.

Variations

There are many variations of Tête de veau, but the basic recipe remains the same. Some variations include adding wine or cream to the sauce, or serving the dish with different types of vegetables.

Presentation and garnishing

Tête de veau is typically served on a large platter with the meat arranged in the center and the vegetables arranged around the edges. The dish is often garnished with parsley or other herbs.

Tips & Tricks

To make the dish more flavorful, try adding a bouquet garni to the cooking liquid. This is a bundle of herbs such as thyme, bay leaves, and parsley that is tied together and added to the pot.