Recette : La tête de veau sauce ravigote de Maïté | Archive INA

calf's head

💰Cheaper: pork head

Pork head is more readily available and less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth maintains moisture and flavor without alcohol.

Start by preparing the veal head, cutting it in half and deboning it completely.

If deboning is too complicated, you can ask your butcher to prepare it for you.

Once deboned, the veal head is less cumbersome to work with.

Blanch the veal head in clear water for about 10 minutes to remove impurities and dirt.

Prepare the vegetables for the cooking broth: add leeks, carrots, turnips, and a bouquet garni (parsley, thyme, bay leaf) to the pot.

Add whole peppercorns and an onion pierced with cloves.

Season with coarse salt and a bit of celery if desired.

Cover and simmer for at least two hours to cook the veal head.

While the veal is cooking, prepare the ravigote sauce by mixing hard-boiled eggs, chervil, wild thyme, and chives in a bowl.

Add oil, vinegar, salt, and pepper to the mixture, adjusting the proportions based on the number of servings.

Chop the ingredients finely and mix them into the sauce.

In the final steps, prepare a mixture of flour, lemon juice, and a bit of oil to add to the cooking broth for aesthetic purposes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens