4
Tête de veau (Veal head)
> 60 minutes
veal neck, veal tongue, veal stock
***
boiling
Culinaire Saisonnier
Preparation
Cut veal neck and veal tongue into cubes, fry and deglaze with Madeira.
Add the leek, carrot, garlic, bay leaves, cloves, mushrooms and tomato puree and fry another
2 minutes. Add the veal stock and bring to the boil. Place over low heat and simmer for approximately 40-50 minutes. Cut the vegetables in half and roast them in the oven with oil, salt and pepper. Serve with crème fraîche, chives and chunky chips.
Ingredients:
- chunky chips
- chives
- crème fraîche
For the tête de veau:
- 300 g veal neck
- 200 g veal tongue
- 5 bay leaves
- 2 g mace
- 2 sprigs thyme
- 6 cloves
- 80 g leek
- 80 g carrot
- 100 g mushrooms
- 1.5 l veal stock
- 80 g tomato puree
- 1 dl Madeira
- splash Worcestershire sauce
- 1 clove garlic
- salt and pepper
For the vegetable garnish:
- 100 gr baby carrots in 3 colours
- 4 baby fennel
- 4 shallots
More about Peter's Farm?
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?
