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Recipe : *** Calf'S Head With Ravigote Sauce

Calf'S Head With Ravigote Sauce
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    1 h 30
  • Ready in
    1 h 45
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
I've been eating calf's head at home since my childhood: it's a traditional dish in central France. At the restaurant I serve it daily, "bourgeoise" style, with ravigote sauce. It can be served for 1 person, but I prefer to present it whole and carve it in the dining room for a table of 6 or 7. Then I know I'm dealing with a group of true gourmands! *To reduce the preparation time, you could also make this recipe using rolled calf's head.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • ½ calf's head, with tongue and brains
  • 2 carrots
  • 2 leeks
  • 4 potatoes
  • 1 onion, stuck with a clove
  • 1 bouquet garni
  • 2 lemons
  • black peppercorns
  • 2 tablespoons flour
  • vinegar
  • ravigote sauce
  • 50 ml water

  • Recipe preparation steps

  • 1
    Blanch the calf's head, then singe it to remove any bristles. Rub it briskly with half a lemon .
  • 2
    Dissolve the flour and remaining lemon juice in cold water. Add the vegetables, pepper, bouquet garni, pricked onion, the head and tongue and bring everything to a boil. Cook gently for 1 hour 30 min. Cut up.
  • 3
    Poach the brains separately for 5 minutes in vinegared water, then slice into 4. Prepare the ravigote sauce by combining all the ingredients. Season with salt and pepper. Arrange pieces of the head, tongue and brains attractively on the plate.
  • 4
    Serve with a few pieces of vegetables and add the sauce.
  • Ready !