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Le Chaudron recipe
Tête de veau sauce ravigote
Calf's head with ravigote sauce
⏱ 150 minServes 6Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)rolled calf's head
3carrots, cut into chunks
2onions studded with cloves
4 tbspcapers
1bunch fresh herbs, chopped
100 ml (½ cup)olive oil
3 tbspvinegar
- 1.5 kg (3.3 lb) rolled calf's head
- 3 carrots, cut into chunks
- 2 onions studded with cloves
- 4 tbsp capers
- 1 bunch fresh herbs, chopped
- 100 ml (½ cup) olive oil
- 3 tbsp vinegar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the calf's head in a pot of cold water with the carrots and clove-studded onions and bring to a simmer.
- Simmer gently for 2 hours until tender.
- For the sauce, whisk the olive oil with the vinegar.
- Stir in the capers and herbs.
- Drain and slice.
- Spoon over the sauce and serve warm with steamed potatoes.
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