Calf's head
Veal's head ( French Tête de veau) is prepared whole, halved or today mostly boned and freed from skin, eyes and nose. Above all, the heavily streaked muscle meat of the cheeks (veal cheeks) as well as the tongue and brain are used .
In preparation, the head is usually boned and freed from blood residues by soaking, brewed in boiling water, rubbed with lemon juice and cooked in salted flour water. The brain and tongue are set aside at the beginning and prepared separately. Depending on the recipe, the cut meat is then steamed, braised or baked in batter or breaded with other ingredients . The brain and tongue are served with the meat if necessary.
Dishes prepared with a veal's head
literature
- Herring Lexicon of the Kitchen . Fachbuchverlag Pfannenberg, Haan-Gruiten, 23rd edition 2001, ISBN 3-8057-0470-4
- Erhard Gorys : The new kitchen dictionary . dtv, Munich 1994-2002, ISBN 3-423-36245-6
- William Black: Plats du Jour - A Journey to the Heart of French Food . Transworld Publishers, London 2007, ISBN 9780552154604