Tête de veau
Dish made of a calf's head From Wikipedia, the free encyclopedia
Dish made of a calf's head From Wikipedia, the free encyclopedia
Calf’s head, or [la] tête de veau (French; pl.: [les] têtes de veau), [la] testina di vitèllo (Italian; pl.: [le] testine di vitèllo), [der] Kalbskopf (German; pl.: [die] Kalbsköpfe) and [de] kalfskop (Dutch; pl.: [de] kalfskoppen) is a dish consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine.[1]
 | This article relies largely or entirely on a single source. (April 2024) |
The French delicacy [la] tête de veau ("calf's head") is also called [la] cervelle de veau ("calf's brain", pl. [les] cervelles 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 [la] tête de veau en tortue ("calf's head as a tortoise/turtle"), served with tomato sauce with Madeira and accompanied by French fries. This may be linked with English mock turtle soup, known in Lower Saxony as Mockturtle, a soup made from calf's head prepared and seasoned to resemble green turtle soup.
Tête de veau at the Wikibooks Cookbook subproject
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