Veal head

More than another French recipe, veal head belongs to the French gastronomical heritage. this veal head is prepared traditionaly by Emilien Mejean, deli in Lozere. Just serve it with a gribiche sauce or a ravigote sauce !

The gribiche sauce recipe : for 3 persons, take 3 boiled eggs. Separate yolk from white. Smash the yolks with a fork and add a spoonful of mustard, then 10 cl of vinegar and 30 cl of oil. Add a finely sliced onion, some gherkins (30g) cut in small pieces and capers. Now add the finely cut whites and some fine herbs. Add some salt and pepper and serve with the veal head that you will have first warmed up in a water bath. Serve with a white wine from Burgundy (for instance a Fleur d'Azenay).

Composition :	veal head, water, carrot, onion, lemon juice, salt, pepper, aromatics.
Deli :	Emilien Méjean learn more
Origin :	La Canourgue, Lozere (France)

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