Calf's head
Offal from a calf's head with tender gelatinous cheek meat, the tongue and gelling collagen, for a rich stock, aspic and brawn.
Calf's head is offal from the head of a calf with tender gelatinous cheek meat, the tongue, brains and a lot of gelling collagen in the skin and cartilage, pale, with a mild delicate taste. It is long-boiled with roots and spices for a rich stock, boiled for aspic, 'head in a pot', brawn and tête de veau, the boiled cheeks are fried in breading and served with sauce gribiche.
Recipes with this ingredient
Jellied calf's head is an exquisite dish of European cuisine with deep historical roots. Once it adorned the tables of nobility, showcasing the chef's skill and the hosts' status. The taste of the jelly is rich and multifaceted: the soft, melt-in-your-mouth meat of the calf's head combines with spicy notes of bay leaf, allspice, and vinegar. Capers and lemon add a light tanginess, while the transparent broth set in an elegant shape makes it a true work of art. This dish is often served at formal events where it becomes a centerpiece on the festive table. It is traditionally served with mustard, vinegar or horseradish, adding zest and completeness to the flavor composition.
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