Calf's head (Tête de veau) from Paul Bocuse's French Cooking (page 233) by Paul Bocuse

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Seasonings for salads 1 (Vinaigrette sauce); Green mayonnaise (Sauce verte); Sauce rémoulade; Sauce Tartare; Sauce gribiche

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Calf head requires soaking for 24 hours. Requires cooking for 2 hours.

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