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Calf's Head en Tortue

4 servings

Ingredients

• 1 Stk Veal head
• Salt (nach Bedarf)
• Peppercorns (nach Bedarf)
• Root vegetables (nach Bedarf)
• Vinegar (nach Bedarf)
• butter (nach Bedarf)
• Snow peas (small) (nach Bedarf)
• Eggs (hard boiled, sliced) (nach Bedarf)
• Cucumbers (cut in fans) (nach Bedarf)
• Horseradish (nach Bedarf)
• Fleurons (nach Bedarf)
• Onions (nach Bedarf)
• Beef bones (finely chopped) (nach Bedarf)
• savory (nach Bedarf)
• Bay leaf (nach Bedarf)
• Fat (nach Bedarf)
• Flour (nach Bedarf)
• Tomato paste (nach Bedarf)
• Veal head broth (nach Bedarf)
• Red wine (nach Bedarf)
• Nutmeg (grated) (nach Bedarf)
• mushrooms (nach Bedarf)

Instructions

1. Clean a calf's head, cover with cold water and cook slowly until almost tender with the addition of salt, peppercorns and prepared root vegetables.
2. Then place in cold water, remove the bones and cut the meat into walnut-sized cubes.
3. Briefly place the cubes in hot salted water lightly vinegared, drain well and arrange in the center of a platter.
4. Pour the brown, bound stew over it.
5. Distribute small sugar peas sautéed in butter on top, border the rim alternately with egg slices and cucumber fans.
6. Place a horseradish rose on the platter edge as garnish.
7. Serve with fleurons.
8. Brown Stew: Slice root vegetables and onions and together with finely chopped beef bones, peppercorns, summer savory and bay leaf, roast strongly in hot fat until brown.
9. Dust with flour, continue roasting briefly, then stir in tomato paste.
10. Pour in calf's head broth and a little red wine to form a thick sauce.
11. Season with salt, pepper and freshly grated nutmeg and simmer for a long time, then strain.
12. Cut cooked calf's head meat and prepared mushrooms into small cubes, sauté in butter and fold into the sauce.
13. Simmer for several more minutes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.