Tête de veau
Tête de veau (French 'calf's head') or testina di vitello (Italian) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine.[1] In Italy, it is a traditional Christmas food.
Raw têtes de veau, boned and rolled, ready for cooking, at the Rungis International Market
Tête de veau
Tête de veau may be served whole or boned. When boned, it is rolled and held together with string. It is usually poached, but it may also be roasted. It may be served hot or cold, often with a vinaigrette or ravigote sauce. Cold, it may be served in slices.
A well-known dish in Belgium is "tête de veau en tortue" ('as a tortoise'), served with tomato sauce with Madeira and accompanied by French fries.
See also
References
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Wikibooks Cookbook has a recipe/module on |
- "La Tête de Veau: A French Delicacy - FrenchCrazy". FrenchCrazy. 2015-01-22. Retrieved 2018-06-27.
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