Tête de veau sauce gribiche

Name: Tête de veau sauce gribiche
Total time: 240 min
Yield: Serves 6
Cuisine: Île-de-France
Ingredients: ½ rolled calf's head, 1.5 kg (3⅓ lb); 1 veal tongue; 2 carrots; 2 onions; 2 cloves; 1 bouquet garni; 1 lemon; 3 hard-boiled egg yolks; 1 raw egg; 2 tablespoons mustard; 300 ml (1¼ cups) oil; Cornichons, capers, parsley, tarragon, salt, pepper

Calf's head with gribiche sauce

⏱ 240 minServes 6Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1½ rolled calf's head, 1.5 kg / 3⅓ lb
1veal tongue
2carrots
2onions
2whole cloves
1bouquet garni
1lemon
3hard-boiled egg yolks
1raw egg
2 tbspmustard
300 ml (1¼ cups)oil
Cornichonscapers, parsley, tarragon, salt, pepper

1 ½ rolled calf's head, 1.5 kg / 3⅓ lb
1 veal tongue
2 carrots
2 onions
2 whole cloves
1 bouquet garni
1 lemon
3 hard-boiled egg yolks
1 raw egg
2 tbsp mustard
300 ml (1¼ cups) oil
Cornichons capers, parsley, tarragon, salt, pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Large stockpot or Dutch oven

Whisk

Egg basket or skimmer

Cooking thermometer

Chef’s knife

03 — Method

Poach the calf's head and tongue in a large court-bouillon (lemon water, carrots, clove-studded onions, bouquet garni).
Simmer for 3 hours, skimming regularly.
Make the gribiche: mash the hard-boiled yolks.
Mix with the mustard, salt and pepper.
Whisk in the oil as for mayonnaise.
Add the chopped cornichons and capers, chopped herbs and chopped egg whites.
Cut the hot head and tongue into neat slices.
Serve with steamed potatoes and the gribiche on the side.